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
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.
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