Penne with Leeks and Chicken

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Penne with Leeks and Chicken Ingredients

1/4 c Chablis or other dry white	1 1/2 tb Olive oil
Wine	4 c Leek -- julienne-cut
1 ts Dried whole basil	2 tb All-purpose flour
1 ts Dried whole oregano	5 c Cooked penne -- , (no salt)
1 Bay leaf	1/2 ts Pepper
1 lg Garlic clove -- , thinly	1/4 ts Salt
Sliced	1 cn Whole tomatoes, undrained --
1 cn Low-sodium chicken broth --	(28 ounce)
(10 5 ounce)	1/3 c Grated fresh Parmesan
1 lb Chicken breasts -- ,	Cheese
Boneless

Instructions for Penne with Leeks and Chicken

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized

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