Chicken with lemon leek linguine

Recipe Information

Ingredients

• 6 ounces uncooked linguine pasta

• Four 6-ounce skinless, boneless chicken breast halves

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 cup all-purpose flour

• 3 tablespoons butter

• 3 garlic cloves, thinly sliced

• 1 leek, trimmed, cut in half lengthwise, and thinly sliced

• 1/2 cup fat-free, low-sodium chicken broth

• 2 tablespoons fresh lemon juice

• 2 tablespoons fresh flat-leaf parsley, chopped

Directions

• Follow package directions to cook the pasta. Do not add any salt or oil. Drain and set aside.

• Pound the chicken in between two piece of heavy-duty place wrap using a meat mallet or skillet. Pound to an even thickness.

• Season the chicken with 1/4 teaspoon of salt and pepper.

• Pour the flour in a shallow dish. Coat the chicken in the flour and shake to remove excess.

• Melt1 tablespoon of butter in a large pan over medium-high heat. Once heated, cook the chicken in the butter for 3 minutes on each side. Remove the chicken from the pan.

• Heat1 tablespoon of butter in pan over medium-high heat. Sauté the garlic, leek, and remaining salt in the butter for 4 minutes.

• Stir in the broth and juice. Cook until the liquid is reduced in half, about 2 minutes. Remove from the heat and add in the remaining butter.

• Add the pasta to the leek mixture. Mix well to combine.

• Serve the chicken over the pasta mixture. Top with parsley.

Nutrition (per serving)

• Calories: 474 cal

• Total fat: 12g

• Saturated fat: 6g

• Monounsaturated fat: 3g

• Polyunsaturated fat: <1g

• Cholesterol: 121mg

• Carbohydrate: 44g

• Fiber: 2g

• Protein: 47g

• Calcium: 57mg

• Iron: 4mg