Chicken, Leeks, and Plum Tomatoes with Linguine

By Lv2Cook

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