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Penne with Leeks and Chicken

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Dutch Pasta, Poultry 1 Servings

INGREDIENTS

1/4 c Chablis or other dry white
Wine
1 ts Dried whole basil
1 ts Dried whole oregano
1 Bay leaf
1 lg Garlic clove — , thinly
Sliced
1 cn Low-sodium chicken broth —
(10 5 ounce)
1 lb Chicken breasts — ,
Boneless
1 1/2 tb Olive oil
4 c Leek — julienne-cut
2 tb All-purpose flour
5 c Cooked penne — , (no salt)
1/2 ts Pepper
1/4 ts Salt
1 cn 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

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”

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