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Print this Recipe    Penne Leeks

Penne With Leeks and Chicken

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 leek, julienne-cut
2 tbsp all-purpose flour
5 cups cooked penne
1/2 tsp pepper
1/4 tsp salt
1 can whole tomatoes, undrained, (28 ounce)
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; saute' 5 minutes. Sprinkle leek with flour; stir well. 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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