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