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Linguine With Chicken, Leeks And Tomatoes

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CATEGORY CUISINE TAG YIELD
Meats Italian June 1992 1 Servings

INGREDIENTS

2 T Olive oil
4 Boneless skinless chicken
breast halves
1/4 c Butter, 1/2 stick
3 Leeks, white and pale
green parts only
thinly sliced or 1
large onion
chopped
4 Garlic cloves, minced
1 Italian plum tomatoes
drained chopped
28-ounce
2 T 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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