Penne With Leeks and Chicken

Serving Size : 4

• 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 pound boneless chicken breasts
• 1 1/2 tbsp olive oil
• 4 cups leeks, thinly sliced
• 2 tbsp all-purpose flour
• 5 cups cooked penne
• 1/2 tsp pepper
• 1/4 tsp salt, or to taste
• 1 can (28 ounce) whole tomatoes, undrained
• 1/3 cup grated fresh Parmesan cheese

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; sauté 5 minutes. Sprinkle leeks 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.
I stir in a little cream just before serving, but it's low in fat and delicious without the cream.
NOTES : Yield: 6 servings (1.5 cup servings)
Adapted from a Cooking Light Magazine recipe