| 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
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