Title: Penne With Leeks and 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 oz) |
| 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 oz) |
| 1/3 | c | Grated fresh parmesan cheese |
Recipe by: From Cooking Light Magazine
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 as
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 an
constantly. Add chicken, pasta, and next 3 ingredients; simmer 5 minutes. S
with Parmesan cheese.