Ingredients:
- 1/4 cup dry white wine
- 1 tsp dried whole basil
- 1 tsp dried whole oregano
- 1 large garlic clove, very thinly sliced
- 1 can chicken broth (10 1/2 ounces)
- 1 pound chicken breasts, boneless
- 1 1/2 tbsp olive oil
- 3 to 4 cups julienne cut leek, or use 1 bunch sliced green onions
- 2 tbsp all-purpose flour
- 5 cups cooked penne pasta
- 1/2 tsp pepper
- 1/4 tsp salt
- 1 can whole tomatoes, undrained (28 ounces)
- 1/4 cup grated fresh Parmesan cheese
Preparation:
Combine wine, basil, oregano, garlic, and chicken broth in Dutch oven; bring to a boil. Add chicken; cover and reduce heat. Simmer for 15 to 20 minutes. Remove chicken from liquid. Strain cooking liquid, reserving 1 1/4 cups; discard solids. Shred chicken and 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.
More Pasta Recipes and Pesto
Chicken and Shrimp with Angel Hair Pasta
Tomato Zucchini Fetuccine
Bow Tie Pasta with Italian Sausage
Spinach Pesto Sauce
Pasta with Asparagus
Tuna Salad with Fettuccine
Peanut Shrimp with Pasta
Shrimp with Capellini
Penne Pasta with Creamy Meat Sauce
Cheesy Chicken and Pasta Casserole
Creamy Salmon and Pasta
Pasta Fagioli Soup
Creamy Chicken and Basil Pasta
Ham and Fusilli Skillet
Turkey and Pasta Skillet
Broccoli Pasta
Chicken Piccata with Pasta
Al Verde Pasta Sauce
Pasta Casserole Index
Pasta Sauce Recipes Index
Meatball Recipes Index
Crockpot Meatballs
Chicken Pasta Sauces
Main Dish Casseroles
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
