Linguine with chicken, leeks and tomatoes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 4 | Boneless skinless chicken breast halves | |
| ¼ | cup | Butter; (1/2 stick) |
| 3 | larges | Leeks; (white and pale |
| ; green parts only), | ||
| ; thinly sliced or 1 | ||
| ; large onion, | ||
| ; chopped | ||
| 4 | Garlic cloves; minced | |
| 1 | can | Italian plum tomatoes; drained, chopped |
| ; (28-ounce) | ||
| 2 | tablespoons | Dry vermouth |
| 1 | pounds | Linguine; freshly cooked |
| 1 | cup | Grated Parmesan |
| ¼ | cup | Chopped fresh basil; (optional) |
Directions
Heat oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and saute until just cooked through, about 3 minutes per side. Cool slightly. Thinly slice chicken crosswise and set aside.
Melt butter in same skillet over medium-low heat. Add leeks and garlic and saute until leeks are very tender, about 10 minutes. Stir in tomatoes, vermouth and chicken. Cook until mixture is just heated through, about 2 minutes. Season generously with salt and pepper. Combine chicken mixture, linguine and ½ cup Parmesan in large bowl; toss well. Sprinkle with basil if desired. Serve, passing remaining Parmesan.
Serves 4.
Bon Appetit June 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.