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| RECIPE FOR PENNE WITH LEEKS AND CHICKEN |
Title: Penne With Leeks And Chicken
Serves: 1
Ingredients:
| 0.25 | c | Chablis or other dry white | | | -wine | | 1.00 | ts | Dried whole basil | | 1.00 | ts | Dried whole oregano | | 1.00 | | Bay leaf | | 1.00 | lg | Garlic clove; , thinly | | | -sliced | | 1.00 | cn | Low-sodium chicken broth; | | | -(10.5 oz) | | 1.00 | lb | Chicken breasts; , boneless | | 1.50 | tb | Olive oil | | 4.00 | c | Leek; julienne-cut | | 2.00 | tb | All-purpose flour | | 5.00 | c | Cooked penne; , (no salt) | | 0.50 | ts | Pepper | | 0.25 | ts | Salt | | 1.00 | cn | Whole tomatoes, undrained; | | | -(28 oz) | | 0.33 | c | Grated fresh parmesan cheese |
Instructions:
Recipe by: From Cooking Light Magazine 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 as 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 an constantly.
Add chicken, pasta, and next 3 ingredients; simmer 5 minutes.
S with Parmesan cheese.
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