Linguine with chicken, leeks and tomatoes

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
4 Boneless skinless chicken breast halves
¼ cup Butter; (1/2 stick)
3 larges Leeks; (white and pale
; green parts only),
; thinly sliced or 1
; large onion,
; chopped
4 Garlic cloves; minced
1 can Italian plum tomatoes; drained, chopped
; (28-ounce)
2 tablespoons Dry vermouth
1 pounds Linguine; freshly cooked
1 cup Grated Parmesan
¼ cup Chopped fresh basil; (optional)

Directions

Heat oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and saute until just cooked through, about 3 minutes per side. Cool slightly. Thinly slice chicken crosswise and set aside.

Melt butter in same skillet over medium-low heat. Add leeks and garlic and saute until leeks are very tender, about 10 minutes. Stir in tomatoes, vermouth and chicken. Cook until mixture is just heated through, about 2 minutes. Season generously with salt and pepper. Combine chicken mixture, linguine and ½ cup Parmesan in large bowl; toss well. Sprinkle with basil if desired. Serve, passing remaining Parmesan.

Serves 4.

Bon Appetit June 1992

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Converted by MM_Buster v2.0l.

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