Penne with leeks and chicken

1 Servings

Ingredients

Quantity Ingredient
¼ cup Chablis or other dry white
Wine
1 teaspoon Dried whole basil
1 teaspoon Dried whole oregano
1 Bay leaf
1 large Garlic clove -- , thinly
Sliced
1 can Low-sodium chicken broth --
(10 5 ounce)
1 pounds Chicken breasts -- ,
Boneless
1½ tablespoon Olive oil
4 cups Leek -- julienne-cut
2 tablespoons All-purpose flour
5 cups Cooked penne -- , (no salt)
½ teaspoon Pepper
¼ teaspoon Salt
1 can Whole tomatoes, undrained --
(28 ounce)
⅓ cup 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 1¼ 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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