Title: Chicken with linguine, leeks, and tomatoes
 Categories: Poultry
      Yield: 4 Servings
 
      4    Boneless skinless chicken
           -breast halves
    1/4 ts Salt
    1/4 ts Garlic powder
    1/4 ts Paprika
    1/4 ts Ground red pepper
    1/4 ts Black pepper
    1/8 ts Ground cumin
           Vegetable cooking spray
      2 ts Margarine
      3 c  Sliced leeks; (3 medium)
      3    Cloves garlic; minced
      1 c  Low-salt chicken broth
    1/2 ts Dried basil
    1/8 ts Salt
 14 1/2 oz No-salt-added whole
           -tomatoes; (1 can)
           Undrained and chopped
      4 oz Linguine; uncooked
 
  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).