Recipe - Chicken With Linguine Leeks And Tomatoes

4 Boneless skinless chicken
breast halves
One fourth teaspoon Salt
One fourth teaspoon Garlic powder
One fourth teaspoon Paprika
One fourth teaspoon Ground red pepper
One fourth teaspoon Black pepper
1/8 teaspoon Ground cumin
Vegetable cooking spray
2 teaspoon Margarine
3 cup Sliced leeks; (3 medium)
3 Cloves garlic; minced
1 cup Lowsalt chicken broth
One half teaspoon Dried basil
1/8 teaspoon Salt
14 One half ounce Nosaltadded whole
tomatoes; (1 can)
Undrained and chopped
4 ounce Linguine; uncooked

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

Combine One fourth 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 mediumhigh heat until margarine melts. Add the chicken, and cook
1One half minutes on each side or until lightly browned. Remove from skillet;
set aside.

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

Break linguine into 2inch pieces; add linguine and chicken to skillet.
Cover and cook over mediumlow heat 15 minutes or until pasta is tender.
Yield: 4 servings (serving size: 1 chicken breast half and 1 cup pasta and
vegetables).
Posted to MCRecipe Digest V1 #171

Date: Sun, 28 Jul 1996 19:45:25 0400

From: TheCookie@aol.com