This dish was in the newest issue of Cooking Light, and the note with the recipe said it would be ready in 30 minutes. I thought that sounded good for a weeknight. The flavors in this dish are good, but it's not something that I really felt warranted a recipe. It seems like something I'd throw together with things I have on hand in the house. So it was good, but not a real star. I probably wouldn't make it again.
Chicken with Lemon-Leek Linguine
Cooking Light October 2010
Total: 30 minutes
Yield: 4 servings (serving size: 1 chicken breast half and 1 cup pasta mixture)
6 ounces uncooked linguine
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1/4 cup all-purpose flour
3 tablespoons butter, divided
3 garlic cloves, thinly sliced
1 leek, trimmed, cut in half lengthwise, and thinly sliced (1 1/2 cups)
1/2 cup fat-free, lower-sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley
1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and pepper. Place flour in a shallow dish; dredge chicken in flour, shaking to remove excess.
3. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.
4. Melt 1 tablespoon butter in skillet over medium-high heat. Add garlic, leek, and remaining 1/4 teaspoon salt; sauté 4 minutes. Add broth and juice; cook 2 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter. Add pasta to leek mixture; toss well to combine. Serve chicken over pasta mixture; sprinkle with parsley.
Fat: 11.5g (sat 6.2g,mono 2.7g,poly 0.9g)
Big Flavors Rating: 3 Stars
Labels: chicken, cooking light, leek, lemon, linguine, pasta