Penne with leeks & chicken
Yield: 1 Servings
Ingredients:
- 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
Instructions:
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
