INGREDIENTS

  • 1/4 cup dry white wine
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 large garlic clove , very thinly sliced
  • 10 1/2 ounces chicken broth
  • 1 lb chicken breasts , boneless
  • 1 1/2 tablespoons olive oil
  • 3-4 cups julienne cut leeks oruse 1 bunch sliced use 1 bunch sliced green onions
  • 2 tablespoons all-purpose flour
  • 5 cups cooked penne pasta
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 28 ounces whole tomatoes , undrained
  • 1/4 cup grated fresh parmesan cheese

DIRECTIONS

  1. Combine wine, basil, oregano, garlic, and chicken broth in Dutch oven; bring to a boil. Add chicken; cover and reduce heat. Simmer for 15 to 20 minutes. Remove chicken from liquid. Strain cooking liquid, reserving 1 1/4 cups; discard solids.
  2. Shred chicken and 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.