None
chicken breast, linguine, broth, leek, butter, flour, lemon juice, garlic, parsley
Ingredients
6 ounces uncooked linguine 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
Directions for None Recipe
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.
Read the full directions on MyRecipes.com
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Servings
4 servings (serving size: 1 chicken breast half an
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