|Preparation Time||10 Minutes|
|Cook Time||20 Minutes|
|Total Time||30 Minutes|
|Main Ingredient||Linguine; Chicken|
|Cook Method||Frying; Sautï¿½ing|
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
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. Sautï¿½ 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.
Calories: 474 cal
Saturated fat: 6g
Monounsaturated fat: 3g
Polyunsaturated fat: <1g