Tuesday, November 9, 2010

This Recipe Just Screams my Dad's Name!

Here's another Cooking Light Recipe that is quick and fairly easy. I'm loving all these awesome, healthy recipes! This took me a little over 30 mins to make mostly because I hadn't thawed the chicken beforehand so I cheated and thawed it in the microwave first. The sauce is full of flavor and so light! Which I love because I normally don't love eating pasta because it feels so heavy after you eat it. The reason I say this reminds me of my dad is because he loves a good lemon sauce with linguine, or really, any type of pasta, he often makes creations of his own at home which are always really delicious.

Chicken with Lemon-Leek Linguine


  • 6  ounces  uncooked linguine (I used whole wheat)
  • 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.

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