Title: Penne with Leeks & Chicken
Categories: Pasta Poultry
Yield: 1 Servings

1/4	c	Chablis or other dry white
		Wine
1	ts	Dried whole basil
1	ts	Dried whole oregano
1		Bay leaf
1	lg	Garlic clove -- , thinly
		Sliced
1	cn	Low-sodium chicken broth --
		(10 5 ounce)
1	lb	Chicken breasts -- ,
		Boneless
1 1/2	tb	Olive oil
4	c	Leek -- julienne-cut
2	tb	All-purpose flour
5	c	Cooked penne -- , (no salt)
1/2	ts	Pepper
1/4	ts	Salt
1	cn	Whole tomatoes, undrained --
		(28 ounce)
1/3	c	Grated fresh Parmesan
		Cheese

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 1 1/4 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

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