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Home > Chicken with lemon leek linguine

Chicken with lemon leek linguine

Recipe Information

Servings 4
Preparation Time 10 Minutes
Cook Time 20 Minutes
Total Time 30 Minutes
Difficulty Intermediate
Main Ingredient Linguine; Chicken
Category Pasta; Poultry
Meal Lunch; Dinner
Type Main Dish
Cuisine Italian
Cook Method Frying; Saut�ing
Diet High Protein


  • 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. Saut� 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

  • Fat: 12g

  • Saturated fat: 6g

  • Monounsaturated fat: 3g

  • Polyunsaturated fat: <1g

  • Cholesterol: 121mg

  • Carbohydrate: 44g

  • Fiber: 2g

  • Protein: 47g

  • Calcium: 57mg

  • Iron: 4mg