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

Preparation

  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.

Nutritional Information Calories:474 Fat:11.5g (sat 6.2g,mono 2.7g,poly 0.9g) Protein:46.8g Carbohydrate:44g Fiber:2.3g Cholesterol:121mg Iron:3.8mg Sodium:592mg Calcium:57mg