Review from Complete CL: Chicken with Linguine, Leeks and Tomatoes

[SandyM]

I did a search to see if this had been reviewed before, and I didn't find anything. My apologies if this has been discussed previously.

We had this for dinner tonight, and it was fabulous. Very pretty presentation, loaded with flavor, and easy. DH crowned it "a repeater". Leftovers tomorrow.

Chicken with Linguine, Leeks and Tomatoes
The Complete Cooking Light Cookbook, page 348

4 (4-oz) skinned, boned chicken breast halves
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. ground red pepper
1/4 tsp. black pepper
1/8 tsp. ground cumin
2 tsp. stick margarine or butter
3 cups sliced leeks (about 3 medium)
3 garlic cloves, minced
1 (14.5 oz) can fat-free, less-sodium chicken broth
1/2 tsp. dried basil
1 (14.5 oz) can no-salt-added whole tomatoes, undrained and chopped
4 oz. linguine, uncooked and broken into 2" pieces

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4" thickness using a meat mallet or rolling pin. Combine 1/4 tsp. salt and next 5 ingredients; sprinkle over both sides of chicken.

Melt margarine in a large nonstick skillet over medium-high heat. Add chicken and cook 1-1/2 minutes on each side or until lightly browned. Remove chicken from pan.

Add leeks and garlic to pan; cook over medium-high heat 5 minutes or until tender, stirring frequently. Add chicken, chicken broth, and remaining ingredients; bring to a boil. Cover, reduce heat to medium-low, and cook 20 minutes. Uncover and increase heat to medium-high. Simmer, uncovered, 5 minutes or until liquid evaporates and pasta is done.

Yield: 4 servings (serving size: 1 chicken breast half and 2/3 cup pasta mixture).

WW POINTS - 6

Calories 326 (11% from fat); fat 4 g (sat 0.9g, mono 1.3g, poly 1.3g); protein 32.2g; carb 38.1g; fiber 2.4g; cholesterol 66 mg; iron 4 mg; sodium 624 mg; calc 104 mg.

*********
My notes:

1) DH favors angel hair, so that's what I used. I was concerned that it would come out like mush after cooking for nearly 25 minutes, but it was done perfectly. Not sure how that happened, but it did, and I'm thankful. :D

2) I used 6 cloves of garlic. Nuff said. :p

3) I didn't have no-salt-added tomatoes; I used what I had on hand (Muir Glen diced tomatoes with Italian herbs). This dish was pretty salty, so if I were to do this again, I'd cut way back on the seasonings.

All in all, this was a really great dish.

[Holly in KC]

I agree with Sandy - this is definitely a repeater (I've made it several times). I love the technique of adding the pasta directly into the dish to cook - it really picks of the marvelous flavors of the dish (and - bonus - no extra pot to clean!!!).

I believe this was actually published in March '95 - (for anyone that wants to mark their magazines).

[SusanL]

looks great, I even bought leeks this week! Thanks for the recipe.

[Jewel]

I'm embarassed to admit this but...I'm a Leek Virgin. :eek::eek::eek:

I've heard they're like onions in texture and that you only use the white part, is that true? Do they taste like onions too? :confused: Help this virgin please!! Otherwise, sounds yummy! ;)

[sneezles]

Leeks are wonderfully mild member of the lily family. When using them you can include the lighter green part. Remove the outer layers and cut off the darker end. I slice thinly and place in a fine mesh colander as there will a good bit of sand so it will need a good rinsing.
If you enjoy them let me know I have tons of recipes using leeks. YUMMMMM!

[SandyM]

Originally posted by sneezles
If you enjoy them let me know I have tons of recipes using leeks. YUMMMMM!

I'd love to see some of your recipes - when you get a chance. Thanks!! :)

[sneezles]

This is a great quick meal and you can vary the veggies to those you like. I use leeks, mushrooms, asparagus, redonion and yellow or orange bell pepper. The soup below is one I learned to make while living in Scotland, wonderful on a cold day and great for when you have a cold!
Will post more later...

* Exported from MasterCook *

Pasta with Roasted Vegetables

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes

Vegetables


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Rigatoni, Mostaccioli or other medium
pasta shape -- uncooked
1 pound fresh mixed vegetables, such as: green
beans, red onions, snow peas, asparagus,
carrots, squash, turnips, zucchini, leeks,
fennel, red or green bell peppers,
mushrooms
Salt and pepper -- to taste
1 teaspoon Italian seasoning
2 tablespoons vegetable oil
OR
2 tablespoons olive oil
2 teaspoons balsamic vinegar
2 tablespoons grated Parmesan cheese
1/4 cup chicken broth

Preheat oven to 500ºF. Prepare pasta according to package directions. While pasta is cooking, slice or cut vegetables and place in a shallow baking pan, arranged in a single layer. Season with salt, pepper and Italian seasoning, and brush lightly with oil. Roast in a 500ºF oven for about 10 minutes or until vegetables caramelize and brown, leaving any juice in the baking sheet. Drain and set juices aside. Chop vegetables into 1-inch pieces.

When pasta is done, drain well. Toss cooked pasta with vegetable juice, vegetables, vinegar, chicken broth and Parmesan cheese. Serve immediately.


Per Serving (excluding unknown items): 358 Calories; 9g Fat (22.5% calories from fat); 12g Protein; 58g Carbohydrate; 6g Dietary Fiber; 2mg Cholesterol; 152mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2 Fat.




* Exported from MasterCook *

**** A Leekie

Recipe By :Sue McDougall
Serving Size : 12 Preparation Time :0:00
Categories : Scottish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 chicken, whole, no skin, R-T-C -- about 4-5 pounds
10 leeks -- trimmed and sliced
3 quarts water
3 slices bacon
1 teaspoon salt
1 teaspoon black pepper
1/8 teaspoon dried parsley
1/8 teaspoon dried thyme
1 bay leaf
10 prunes -- optional
giblets

If prunes are used (I don't use them-don't know why just never have any on hand) soak them overnight. Rinse the chicken and clean the giblets, cut up the bacon into small pieces. Place the chicken, giblets and bacon in a large stockpot. Wash the leeks and remove the coarse out leaves. Slice thinly (using quite a bit of the green part) and rinse again in a fine mesh colander. Add to the pan. Pour in enough water to cover and add the seasoning; bring to a boil. Cover and simmer for 3 1/2 hours or until bird is tender.

Stone and halve the prunes and add to the soup. Simmer an additional 30 minutes. Remove the chicken from the pot, cool enough to de-bone. Remove the giblets, cut up or discard. Return meat to the pot.

Source:
"The Scottish Kitchen"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 140 Calories; 4g Fat (23.0% calories from fat); 12g Protein; 15g Carbohydrate; 2g Dietary Fiber; 34mg Cholesterol; 252mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 1/2 Fruit; 0 Fat.

NOTES : I have the chicken listed as no-skin, R-T-C because MC doesn't allow for removing the skin after cooking and listing it just as a whole chicken increases the fat content significantly.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

[Gail]

Okay.

Sneezles got me in the mood for leeks with the other thread. I was trying to figure out which recipe to go with, then I saw this one.

SETTLED. The chicken is defrosting, and I'm off to buy leeks. Thanks, Sandy.

[SandyM]

It would really do my heart good to please a true goddess. Please be gentle if it doesn't live up to your expectations. :p :D

[Holly in KC]

Where do y'all find leeks this time of year? I looked this weekend, and no luck - ah well....


Originally posted by Jewel
I'm embarassed to admit this but...I'm a Leek Virgin. :eek::eek::eek:

I've heard they're like onions in texture and that you only use the white part, is that true? Do they taste like onions too? :confused: Help this virgin please!! Otherwise, sounds yummy! ;)

Jewel - in addition to the great advice from Sneezles, I thought I'd pass along my cleaning technique: cut off the dark green part & the root. Remove the outermost layer, then cut in half lengthwise. Now, rinse in cold water - opening up the layers so that you can rinse in-between under the water (this will make more sense when you have the leek in front of you). There will likely be quite a bit of sand/dirt, because the dirt is mounded up around the plant as they grow - to produce more of the white vs. green parts. Once rinsed, slice or dice as desired. Try 'em - you'll like 'em!!

[SusanL]

to die for, our house has the most fragrant smell from your recipe, this has to be a make again!! Many thanks, we truly enjoyed it!! My husband continues to say, "Are we eating again?" The house has a wonderful fragrance...leeks and garlic...:eek:

[JackieO]

Ok, this is on our menu for tomorrow night -- I bought leeks at my local grocery store today and used one large one for spring seafood stew tonight (went to the fish market yesterday to get shrimp for dinner last night -- when I arrived, I saw the sign for the day's special, Bay Scallops at $5/lb, so I saved the shrimp & scallops for tonight and went OUT last night:D ). Anyway, I digress. After going to the farmer's market this morning (no leeks at any of the stands), I went to the store. Now get this: there are two "warehouse" type stores in my neighborhood where I do most of my shopping. And while I am not one to compare prices on everything I buy, I am very aware of the produce prices. The older warehouse store lists leeks at $2.38 EACH!! The newer store has them for 98 cents a pound! I was at the older store today and just stuffed three leeks in a bag and I noticed when I got home that the clerk just charged me $2.38 for the bunch. Which seems much more reasonable to me.

Leeks...yum...my all time favorite for using them though has to be the pork roast from the "three's a charm" recipe in March. Although, I do have a good leek & potato soup, and a leek & potato & cheese casserole....:(

[JackieO]

Made this tonight -- it was great! I agree with the previous reviewer (hmmm...don't seem to see that posted on this thread?) that it tasted a little salty. Realized afterward that I didn't use the reduced-sodium chicken broth, but did use no-salt added tomatoes. So perhaps the salt on the chicken was a little much. DH and DS thought it was fine, though. Definite repeater.

[greysangel]

Wanted to kick up an oldie but a goodie as I go through my CL Complete...this has got to be my favorite cookbook...definitely the most used and I've only had it a couple months!

Had this last night with whole wheat pasta. YUM. I agree with all the reviews. I love leeks and this was a tasty and easy dish.

JeAnne

[KristinK]

This caught my eye, as I wanted to use up some extra leeks (from making the Chicken Pot Pie). After finding these great reviews, I couldn't resist.

I was wary of the saltiness, especially since I didn't have any low-salt tomatoes, so I skipped both additions of salt, the 1/4 teaspoon on the chicken and (Sandy's post missed this) the 1/8 teaspoon with the tomatoes. It tasted just right. I also skipped the butter and doubled the garlic. I used whole wheat spaghetti, which I thought had overcooked when they turned out almost creamy, but tasted delicious.

It was comforting with a little kick, from the spiced chicken. The leeks gave great flavor without being too detectable in the end. I thought it could have used more tomatoes, so if I make it again, I would add another can. Oh, and my liquid didn't completely evaporate, but I liked having the little bit of extra sauce.

It was delicious and different, but an easy weeknight meal.

[ElinorC]

Had this tonight and it was excellent. DH raved over it so I know I'll fix it again. The sauce had a great flavor and it was so easy since the pasta cooked in the sauce. That let me have time to do other things while it cooked. I'll have to examine the Cl Complete again since I've neglected it lately. Lots of good things there.

[Tizzylish]

Dusting off this old thread since I made this for the first time tonight and it was delish! A definite repeater in this house. I used the low salt broth, Redpack tomatoes, and it was seasoned perfect for us. I also bumped up my garlic like you SandyM, and it was the right amount. One problem, I needed 6 leeks for this, maybe mine were smaller than they should have been? :confused: