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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