Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 4 Boneless skinless chicken
- 1/4 c Butter; (1/2 stick)
- 3 lg Leeks; (white and pale
- ; green parts only),
- ; thinly sliced or 1
- ; large onion,
- 1 cn Italian plum tomatoes;
- ; (28-ounce)
- 1 lb Linguine; freshly cooked
- 1 c Grated Parmesan
- 1/4 c Chopped fresh basil;
- 4 Garlic cloves; minced
- ; chopped
- 2 tb Olive oil
- 2 tb Dry vermouth
Preparation
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 1/2 cup Parmesan in large bowl; toss well. Sprinkle with basil if desired. Serve, passing remaining Parmesan. Serves 4. Bon Appetit June 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
