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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I found this online from . My family liked it. Ingredients:
1/4 cup dry white wine |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1 large garlic clove, very thinly sliced |
10 1/2 ounces chicken broth |
1 lb chicken breast, boneless |
1 1/2 tablespoons olive oil |
3 -4 cups julienne cut leeks or 3 -4 cups use 1 bunch sliced green onions |
2 tablespoons all-purpose flour |
5 cups cooked penne pasta |
1/2 teaspoon pepper |
1/4 teaspoon salt |
28 ounces whole tomatoes, undrained |
1/4 cup grated fresh parmesan cheese |
Directions:
1. Combine wine, basil, oregano, garlic, and chicken broth in Dutch oven; bring to a boil. Add chicken; cover and reduce heat. Simmer for 15 to 20 minutes. Remove chicken from liquid. Strain cooking liquid, reserving 1 1/4 cups; discard solids.
2. Shred chicken and set aside. Heat oil in Dutch oven. Add leek; saute 5 minutes. Sprinkle leek with flour; stir well. Add reserved broth. Cook 3 minutes or until thickened and bubbly, stirring constantly. Add chicken, pasta, and next 3 ingredients; simmer 5 minutes. Serve with Parmesan cheese.
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