Yield: 4 servings
|2 tablespoons||Olive oil|
|1 \N||Leek, chopped|
|2 \N||Garlic cloves, minced|
|1 pounds||Boneless chicken breast halves, skinned and cut into strips|
|2 tablespoons||Chopped fresh basil or 1 1/2 T dried, crumbled|
|2 tablespoons||Chopped fresh oregano or 1 1/2 T dried, crumbled|
|2 tablespoons||Chopped fresh parsley|
|¼ pounds||Mushrooms, sliced|
|¼ pounds||Cherry tomatoes, halved|
|1 \N||Green bell pepper, sliced|
|1 \N||Zucchini, sliced|
|1 cup||Dry white wine|
|2 cups||Canned chicken broth|
|4 tablespoons||Tomato paste|
|\N \N||Salt and pepper|
|\N \N||Freshly cooked rice|
Heat oil in heavy large saucepan over medium heat. Add leek and garlic and cook until tender, stirring occasionally, about 8 minutes.
Add chicken and saute until cooked through, stirring occasionally, about 4 minutes. Mix in basil, oregano and parsley. Remove chicken mixture us- ing slotted spoon.
Stir mushrooms and next 3 ingredients into saucepan. Increase heat.
Add wine and broth and bring to boil. Stir in tomato paste 1 T at a time. Season with salt and pepper. Reduce heat. Simmer 10 minutes.
Add chicken mixture and heat through. Serve with rice.
Bon Appetit/August/89 Scanned & fixed by Di and Gary