Chicken with Lemon-Leek Linguine

Ingredients

• 0.3 teaspoon pepper black
• 3 tablespoons butter divided
• 0.3 cup flour all-purpose
• 2 tablespoons flat-leaf parsley fresh chopped
• 3  garlic cloves thinly sliced
• 1  leek trimmed thinly sliced cut in half lengthwise, and (1 1/2 cups)
• 2 tablespoons juice of lemon fresh
• 6 ounces pasta uncooked
• 0.5 cup lower-sodium chicken broth fat-free
• 0.5 teaspoon salt divided
• 24 ounce chicken breast halves boneless skinless

Equipment

• frying pan
• plastic wrap
• meat tenderizer

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain; keep warm.
3. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet.
4. Sprinkle chicken with 1/4 teaspoon salt and pepper.
5. Place flour in a shallow dish; dredge chicken in flour, shaking to remove excess.
6. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat.
7. Add chicken; cook 3 minutes on each side or until done.
8. Remove chicken from pan; keep warm.
9. Melt 1 tablespoon butter in skillet over medium-high heat.
10. Add garlic, leek, and remaining 1/4 teaspoon salt; saut 4 minutes.
11. Add broth and juice; cook 2 minutes or until liquid is reduced by half.
12. Remove from heat; stir in remaining 1 tablespoon butter.
13. Add pasta to leek mixture; toss well to combine.
14. Serve chicken over pasta mixture; sprinkle with parsley.