Penne With Leeks & Chicken Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Chablis or other dry white,
Wine,
1 tsp: Dried whole basil,
1 tsp: Dried whole oregano,
1: Bay leaf,
1 large: Garlic clove, , thinly
Sliced,
1 can: Low-sodium chicken broth --,
, 10 5 ounce
1 lbs: Chicken breasts, ,
Boneless,
1 1/2 tbsp: Olive oil,
4 cup: Leek, julienne-cut
2 tbsp: All-purpose flour,
5 cup: Cooked penne, , (no salt)
1/2 tsp: Pepper,
1/4 tsp: Salt,
1 can: Whole tomatoes, undrained --
, 28 ounce
1/3 cup: Grated fresh Parmesan,
Cheese,
Directions:
Combine first 6 ingredients in Dutch oven; bring to a boil. Add
chicken; cover, reduce heat, and simmer 15 minutes. Remove chicken
from pan. Strain cooking liquid, reserving 1 1/4 cups; discard
solids. Shred chicken; 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.
Recipe By : From Cooking Light Magazine
Source from luhu.jp
chicken; cover, reduce heat, and simmer 15 minutes. Remove chicken
from pan. Strain cooking liquid, reserving 1 1/4 cups; discard
solids. Shred chicken; 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.
Recipe By : From Cooking Light Magazine
Source from luhu.jp