Chicken With Linguine, Leeks, And Tomatoes

• 4 (4-ounce) skinned, boned chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground cumin
• Vegetable cooking spray
• 2 teaspoons margarine
• 3 cups sliced leeks (about 3 medium)
• 3 garlic cloves, minced
• 1 cup low-salt chicken broth
• 1/2 teaspoon dried basil
• 1/8 teaspoon salt
• 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
• 4 ounces linguine, uncooked

1. 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.
2. 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.
3. 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.

salt, garlic, paprika, ground red pepper, black pepper, ground cumin, vegetable cooking spray, margarine, leeks, garlic, lowsalt, basil, salt, salt, linguine

Taken from www.myrecipes.com/recipe/chicken-with-linguine-leeks-tomatoes (may not work)