| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | June 1992 | 1 | servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 4 | Boneless skinless chicken breast halves | |
| 1/4 | c | Butter; (1/2 stick) |
| 3 | lg | Leeks; (white and pale |
| ; green parts only), | ||
| ; thinly sliced or 1 | ||
| ; large onion, | ||
| ; chopped | ||
| 4 | Garlic cloves; minced | |
| 1 | cn | Italian plum tomatoes; drained, chopped |
| ; (28-ounce) | ||
| 2 | tb | Dry vermouth |
| 1 | lb | Linguine; freshly cooked |
| 1 | c | Grated Parmesan |
| 1/4 | c | Chopped fresh basil; (optional) |
INSTRUCTIONS
Heat oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and saute until just cooked through, about 3 minutes per side. Cool slightly. Thinly slice chicken crosswise and set aside. Melt butter in same skillet over medium-low heat. Add leeks and garlic and saute until leeks are very tender, about 10 minutes. Stir in tomatoes, vermouth and chicken. Cook until mixture is just heated through, about 2 minutes. Season generously with salt and pepper. Combine chicken mixture, linguine and 1/2 cup Parmesan in large bowl; toss well. Sprinkle with basil if desired. Serve, passing remaining Parmesan. Serves 4. Bon Appetit June 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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