Chicken with Linguine, Tomatoes and Leeks - May 1995

[patsyk]

Thought I would throw this one out there - it's a favorite stand-by recipe that I pull out whenever I can find good leeks! It's quick and easy and you can adjust the seasoning to be as spicy as you like! A nice salad and crusty bread makes this a nice meal for company or just the family!

If anyone is interested, I will be happy to post the recipe! http://www.cookinglight.com/bbs/biggrin.gif

[browneye]

PatsyK:
That sounds really good to me, I looked but did not find that issue. Could you be so kind as to post it? I love leeks.
Thanks

[ElinorC]

Yes, please Patsyk!

[patsyk]

Happy to share this one! I am even making it for dinner tonight! Yum! Oh, and the leftovers reheat very well for lunch the next day! http://www.cookinglight.com/bbs/biggrin.gif


* Exported from MasterCook *

Chicken With Linguine, Leeks, and Tomatoes

Recipe By :Cooking Light, March 1995, page 110
Serving Size : 4 Preparation Time :0:10
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
1/8 teaspoon ground cumin
Vegetable cooking spray
2 teaspoons margarine
3 cups sliced leeks -- (3 medium)
3 cloves garlic -- minced
1 cup low-salt chicken broth
1/2 teaspoon dried basil
1/8 teaspoon salt
14 1/2 ounces no-salt-added whole tomatoes -- (1 can)
undrained and chopped
4 ounces linguine -- uncooked

Place each chicken piece between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.

Combine 1/4 teaspoon of salt, garlic powder, and next 4 ingredients; sprinkle over both sides of chicken, and set aside.

Coat a large nonstick skillet with cooking spray; add margarine, and place over medium-high heat until margarine melts. Add the chicken, and cook 1-1/2 minutes on each side or until lightly browned. Remove from skillet; set aside.

Add leeks and garlic to skillet; cook over medium-high heat 3 minutes or until tender.
Add chicken broth and next 3 ingredients; bring to a boil.

Break linguine into 2-inch pieces; add linguine and chicken to skillet. Cover and cook over medium-low heat 15 minutes or until pasta is tender. Yield: 4 servings (serving size: 1 chicken breast half and 1 cup pasta and vegetables).


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Per Serving (excluding unknown items): 325 Calories; 5g Fat (13.0% calories from fat); 36g Protein; 37g Carbohydrate; 3g Dietary Fiber; 68mg Cholesterol; 335mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 3 Vegetable; 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 793 0 0 0 0 0 0 3961

[browneye]

This looks great and simple!! I can't wait to try this one. Thanks for posting the recipe.
http://www.cookinglight.com/bbs/smile.gif

[patsyk]

You're Welcome! Let me know how you like it! We had it last night and I have to say it was delicious and prep time is next to zero! Gotta love that on a night when you get home late from work! http://www.cookinglight.com/bbs/biggrin.gif

[Joyce]

I have not cooked with leeks yet. Could someone tell me if there is a difference between a "good" leek and a bad one???

[patsyk]

I usually look for ones that are dark green and not a lot of brown stuff on them... also get the bigger ones... smaller one's don't seem to go as far (and are usually only small during the winter months). This is really the beginning of getting the best ones!