Linguine with Chicken, Leeks and Tomatoes or f----in awesome pasta!

Ingredients

Linguine with Chicken, Leeks and Tomatoes

Bon Appétit | June 1992

Ingredients

• 2 tablespoons olive oil

• 4 boneless skinless chicken breast halves

• 1/4 cup (1/2 stick) butter

• 3 large leeks (white and pale green parts only), thinly sliced or 1

large onion, chopped

• 4 garlic cloves, minced

• 1 28-ounce can Italian plum tomatoes, drained, chopped

• 2 tablespoons dry vermouth or white wine or chicken broth

• 1 pound linguine, freshly cooked

• 1 cup grated Parmesan

• 1/4 cup chopped fresh basil (optional)

Procedure

Heat oil in heavy, large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and sauté 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 sauté 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.