4 skinned, boned chicken breast halves
1/2 tsp salt
1/8 tsp pepper
1 c low-sodium chicken broth
1/4 c dry vermouth
3 c thinly sliced leek, about 3 large
4 garlic cloves, minced
2 14.5-ounce cans plum tomatoes, undrained and chopped
5 c hot cooked linguine
1/2 c Parmesan cheese
1/3 chopped fresh basil
- Sprinkle chicken with salt and pepper. Place a large non-stick skillet coated with cooking spray over medium-high heat. Add chicken; cook 5 minutes per side or until done. Remove from skillet, cool and cut into thin slices.
- Add broth and vermouth to skillet. Add leek and garlic; cook 10 minuntes over medium-high heat or until tender. Stir in chicken and tomatoes, reduce heat, and simmer 5 minutes.
- Combine tomato mixture, linguine, and cheese in a large bowl and toss well. Serve garnished with basil.
Cooking Light, March 1998, p 130.
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Except where noted, all material on this site is © 2002 Rebecca J. Stevenson