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Penne With Leeks and Chicken
This is one of our favorite pasta dishes, full of flavor and texture, and it's relatively low fat.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 1/4 cup Chablis or other dry white wine
- 1 teaspoon dried leaf basil
- 1 teaspoon leaf oregano
- 1 bay leaf
- 1 large garlic clove, thinly sliced
- 1 can low-sodium chicken broth -- (10.5 ounce)
- 1 pound boneless chicken breasts
- 1 1/2 tbsp olive oil
- 4 cups leeks, thinly sliced
- 2 tablespoon all-purpose flour
- 5 cups cooked penne
- 1/2 teaspoon pepper
- 1/4 teaspoon salt, or to taste
- 1 can (28 ounce) whole tomatoes, undrained
- 1/3 cup grated fresh Parmesan cheese
Instructions:
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 leeks; sauté 5 minutes. Sprinkle leeks
with flour; stir well until flour is well incorporated. 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 freshly grated or shredded Parmesan cheese.
I stir in a little cream just before serving, but it's lower in fat and delicious without the cream.
Serves 4 to 6.
Adapted from a Cooking Light Magazine recipe