Ingredients
4 boneless skinless chicken
1 breast halves
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp ground red pepper
1/4 tsp black pepper
1/8 tsp ground cumin
1 vegetable cooking spray
2 tsp margarine
3 cup sliced leeks -- (3 medium)
3 cloves garlic -- minced
1 cup low-salt chicken broth
1/2 tsp dried basil
1/8 tsp salt
14 1/2 oz no-salt-added whole tomatoes
1 (1 can)
1 undrained and chopped
4 oz linguine -- uncooked
Directions
Place each chicken piece between 2 sheets of heavy-duty plastic wrap,
and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
Combine 1/4 teaspoon of salt, garlic powder, and next 4 ingredients;
sprinkle over both sides of chicken, and set aside.
Coat a large nonstick skillet with cooking spray; add margarine, and
place over medium-high heat until margarine melts. Add the chicken,
and cook 1-1/2 minutes on each side or until lightly browned. Remove
from skillet; set aside.
Add leeks and garlic to skillet; cook over medium-high heat 3 minutes
or until tender. Add chicken broth and next 3 ingredients; bring to a
boil.
Break linguine into 2-inch pieces; add linguine and chicken to
skillet. Cover and cook over medium-low heat 15 minutes or until
pasta is tender. Yield: 4 servings (serving size: 1 chicken breast
half and 1 cup pasta and vegetables).
Recipe By : Cooking Light, March 1995, page 110
From: Date:
Servings: 4 servings
Chicken With Linguine~ Leeks~ & Tomatoes Recipe brought to you by Recipe Ideas
Categories: Chicken; Italian; Pasta; Poultry; Tomato
The History of Recipes
We are able to trace the history of meal recipes far back into the distant past, in truth as far back into history as the ancient Egyptians, and quite possibly further than that. Having said that, in the main part, these early records were just very basic pictorial instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. As we move into Roman times 25BC a roman called Apicius created a few documents which described recipes enjoyed by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and afters, something we still use today. Additionally, he describes how the Roman chefs made use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs such as thyme, fennel and dill. Later, in the fifteenth century, people returning from the crusades brought us many new spices and herbs from the holy lands, including spices like parsley, basil and rosemary. These new foods and spices caused an eruption in manuscripts on cookery, most of which are now in private collections. During the next few centuries, the upper classes tried to serve up the most exotic meals, and consequentially the best chefs and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the 19th century that cooking and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. By the advent of the 20th century, cookery books are increasing in popularity mostly due to better eduction, people having increased spare time and being a little richer. |
We hope you enjoy this Chicken With Linguine~ Leeks~ & Tomatoes recipe.
