Chicken, Leeks, and Plum Tomatoes with Linguine

Chicken, Leeks, and Plum Tomatoes with Linguine
Chicken, Leeks, and Plum Tomatoes with Linguine

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

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

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. 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. Combine tomato mixture, linguine, and cheese in a large bowl, and toss well. Spoon into bowls; sprinkle with basil. Serving Size: 1 1/2 cups

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