Chicken with Linguine, Leeks, and Tomatoes

Ingredients

• 0.3 teaspoon pepper black
• 14.5 ounce canned tomatoes whole undrained chopped canned
• 0.5 teaspoon basil dried
• 3  garlic cloves minced
• 0.3 teaspoon garlic powder 
• 0.1 teaspoon ground cumin 
• 0.3 teaspoon ground pepper red
• 3 cups leeks sliced ( 3 medium)
• 4 ounces pasta uncooked
• 1 cup low-salt chicken broth 
• 2 teaspoons butter 
• 0.3 teaspoon paprika 
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 16 ounce skinned 

Equipment

• frying pan
• plastic wrap
• rolling pin
• meat tenderizer

Directions

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.
2. Combine 1/4 teaspoon of salt, garlic powder, and next 4 ingredients; sprinkle over both sides of chicken, and set aside.
3. Coat a large nonstick skillet with cooking spray; add margarine, and place over medium-high heat until margarine melts.
4. Add the chicken, and cook 1 1/2 minutes on each side or until lightly browned.
5. Remove from skillet; set aside.
6. Add leeks and garlic to skillet; cook over medium-high heat 3 minutes or until tender.
7. 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.