Penne with leeks and chicken
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Chablis or other dry white |
| Wine | ||
| 1 | teaspoon | Dried whole basil |
| 1 | teaspoon | Dried whole oregano |
| 1 | Bay leaf | |
| 1 | large | Garlic clove -- , thinly |
| Sliced | ||
| 1 | can | Low-sodium chicken broth -- |
| (10 5 ounce) | ||
| 1 | pounds | Chicken breasts -- , |
| Boneless | ||
| 1½ | tablespoon | Olive oil |
| 4 | cups | Leek -- julienne-cut |
| 2 | tablespoons | All-purpose flour |
| 5 | cups | Cooked penne -- , (no salt) |
| ½ | teaspoon | Pepper |
| ¼ | teaspoon | Salt |
| 1 | can | Whole tomatoes, undrained -- |
| (28 ounce) | ||
| ⅓ | cup | Grated fresh Parmesan |
| Cheese | ||
Directions
Combine first 6 ingredients in Dutch oven; bring to a boil. Add chicken; cover, reduce heat, and simmer 15 minutes. Remove chicken from pan. Strain cooking liquid, reserving 1¼ cups; discard solids. Shred chicken; set aside. Heat oil in Dutch oven. Add leek; saute' 5 minutes. Sprinkle leek with flour; stir well. Add reserved broth. Cook 3 minutes or until thickened and bubbly, stirring constantly. Add chicken, pasta, and next 3 ingredients; simmer 5 minutes. Serve with Parmesan cheese.
Recipe By : From Cooking Light Magazine From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini