Cooking Recipe Penne With Leeks & Chicken
Recipe 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
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 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