Penne With Leeks & Chickenpasta, poultry 1/4 cup chablis or other dry white 1 wine 1 teaspoon dried whole basil 1 teaspoon dried whole oregano 1 bay leaf 1 large garlic clove -- , thinly 1 sliced 1 can low-sodium chicken broth -- 1 (10 5 ounce) 1 lb chicken breasts -- , 1 boneless 1 1/2 tablespoon olive oil 4 cup leek -- julienne-cut 2 tablespoon all-purpose flour 5 cup cooked penne -- , (no salt) 1/2 teaspoon pepper 1/4 teaspoon salt 1 can whole tomatoes, undrained -- 1 (28 ounce) 1/3 cup grated fresh parmesan 1 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 |
