CHICKEN WITH LEMON-LEEK LINGUINE

CHICKEN WITH LEMON-LEEK LINGUINE image

Yield serves 4

Number Of Ingredients 11

Previous Next

6 ounces uncooked linguine (whole wheat)
4 (6 oz) skinless, boneless chicken breast halves
1/2 tsp salt, divided
1/4 tsp pepper
1/4 cup all purpose flour
3 Tbsp butter, divided
3 garlic cloves, thinly sliced
1 leek, trimmed, cut in half lengthwise and thinly sliced
1/2 cup fat free lower-Na chicken broth
2 Tbsp fresh lemon juice
2 Tbsp chopped fresh flat-leaf parsley

Steps:

1. Cook pasta according to directions, omitting salt and fat. Drain and keep warm. 2. Meanwhile, place chicken between 2 sheets of heavy duty plastic wrap and pound to even thickness uing a meat mallet. Sprinkle chicken with 1/4 tsp salt and pepper. Place flour in shallow dish and dredge chicken in flour, shaking off excess. 3. Heat 1 Tbsp butter in a large non-stick skillet over med-high heat. Add chicken and cook 3-5 minutes per side or until done. Remove chicken and keep warm. 4. Melt 1 Tbsp butter in skillet over med-high heat. Add garlic, leek, and remaining 1/4 tsp salt. Saute 4 minutes. Add broth and lemon juice; cook 2 minutes until liquid reduced by half. Remove from heat and stir in last 1 Tbsp butter. 5. Add pasta to leak mixture and toss to combine well. Serve chicken over pasta mixture; sprinkle with parsley.