Chicken, Leeks, and Plum Tomatoes with Linguine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
4 (4-ounce) skinned, boned chicken breast halves |
1/4 teaspoon salt |
1/8 teaspoon pepper |
cooking spray |
1 cup low-salt chicken broth |
1/4 cup dry vermouth |
3 cups thinly sliced leek (about 3 large) |
4 garlic cloves, minced |
2 (14 1/2-ounce) cans plum tomatoes, undrained and chopped |
5 cups hot cooked linguine (about 12 ounces uncooked pasta) |
1/2 cup (2 ounces) finely shredded fresh parmesan cheese |
1/3 cup chopped fresh basil |
Directions:
1. Sprinkle chicken with salt and pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove from skillet; cool and cut into thin slices. Set aside.
2. Add broth and vermouth to skillet, scraping pan to loosen browned bits. Add leek and garlic; sauté 10 minutes over medium-high heat or until tender. Stir in chicken and tomatoes; reduce heat, and simmer 5 minutes.
3. Combine tomato mixture, linguine, and cheese in a large bowl, and toss well. Spoon into bowls; sprinkle with basil.
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