Chicken with Lemon-Leek Linguine
Chicken with Lemon-Leek Linguine
6 oz uncooked linguine
4 (6 oz) skinless, boneless chicken breast halves
1/2 tsp salt, divided
1/4 tsp black pepper
1/4 c flour
3 Tbsp butter, divided
3 garlic cloves, thinly sliced
1 leek, trimmed, cut in half lengthwise, and thinly sliced
1/2 c low sodium chicken broth
2 Tbsp lemon juice
2 Tbsp 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 tsp salt and pepper. Place flour in a shallow dish; dredge chicken in flour, shaking to remove excess.
3. Heat 1 Tbsp butter in 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 Tbsp butter in skillet over med-high heat. Add garlic, leek, and remaining 1/4 tsp salt; saute 4 minutes. Add broth and juice; cook 2 minutes or until liquid is reduced by 1/2. Remove from heat; stir in remaining Tbsp butter. Add pasta to leek mixture; toss well to combine. Serve chicken over pasta mixture, sprinkle with parsley.
Yield: 4 servings
From Cooking Light Magazine October 2010
Ken's Rating: ****1/2
Chalsea's Rating: ****
It was for this recipe that I discovered Barilla's whole wheat pasta. Absolutely DELICIOUS and pretty darn cheap! I've tried other whole wheat pastas and have been disappointed, but look for this blue box and you'll be set!
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