Linguine with Chicken, Leeks and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
4 boneless skinless chicken breast halves |
1/4 cup (1/2 stick) butter |
3 large leeks (white and pale green parts only), thinly sliced or 1 large onion, chopped |
4 garlic cloves, minced |
1 28-ounce can italian plum tomatoes, drained, chopped |
2 tablespoons dry vermouth |
1 pound linguine, freshly cooked |
1 cup grated parmesan |
1/4 cup chopped fresh basil (optional) |
Directions:
1. Heat oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and sauté until just cooked through, about 3 minutes per side. Cool slightly. Thinly slice chicken crosswise and set aside.
2. Melt butter in same skillet over medium-low heat. Add leeks and garlic and sauté until leeks are very tender, about 10 minutes. Stir in tomatoes, vermouth and chicken. Cook until mixture is just heated through, about 2 minutes. Season generously with salt and pepper. Combine chicken mixture, linguine and 1/2 cup Parmesan in large bowl; toss well. Sprinkle with basil if desired. Serve, passing remaining Parmesan.
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