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Penne With Chicken

User Rating 2 Star Rating (1 Review)


This is a light and tasty chicken recipe, made with boneless chicken breasts, penne pasta, and tomatoes.

Cook Time: 35 minutes

Total Time: 35 minutes


  • 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


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.

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User Reviews

Reviews for this section have been closed.

 2 out of 5
Something missing here, Member JudyKendall

This recipe sounded so promising and we were soooooo disappointed in it, I just had to tell you. There is something missing in this recipe, some spice or it needs much more spice than asked for. I added some hot sauce the second day we forced it down and it was better but still was lacking in flavor. After this bad experience we won't be trying any of your other recipes unless you can rectify this one. Please, please make this one tasty. Thanks. Judy

1 out of 4 people found this helpful.

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