Chicken, Leeks, and Plum Tomatoes with Linguine
By Lv2Cook
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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
Details
Servings 1
Preparation
Step 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.
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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