| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | Pasta, Poultry | 1 | Servings |
INGREDIENTS
| 1/4 | c | Chablis or other dry white |
| Wine | ||
| 1 | t | Dried whole basil |
| 1 | t | Dried whole oregano |
| 1 | Bay leaf | |
| 1 | Garlic clove, thinly | |
| Sliced | ||
| 1 | Low-sodium chicken broth | |
| 10 5 ounce | ||
| 1 | lb | Chicken breasts |
| Boneless | ||
| 1 1/2 | T | Olive oil |
| 4 | c | Leek, julienne-cut |
| 2 | T | All-purpose flour |
| 5 | c | Cooked penne, no salt |
| 1/2 | t | Pepper |
| 1/4 | t | Salt |
| 1 | Whole tomatoes, undrained | |
| 28 ounce | ||
| 1/3 | c | 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 leek; saute' 5 minutes. Sprinkle leek with flour; stir well. 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 Parmesan cheese. Recipe By : From Cooking Light Magazine From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 2457
Calories From Fat: 957
Total Fat: 107.9g
Cholesterol: 714.8mg
Sodium: 6560.2mg
Potassium: 4967.6mg
Carbohydrates: 82.9g
Fiber: 10.2g
Sugar: 22.1g
Protein: 278.9g