Recipe - Penne With Leeks And Chicken

One fourth cup Chablis or other dry white
Wine
1 teaspoon Dried whole basil
1 teaspoon Dried whole oregano
1 Bay leaf
1 lg Garlic clove , thinly
Sliced
1 cn Lowsodium chicken broth
(10 5 ounce)
1 pound Chicken breasts ,
Boneless
1 One half tablespoon Olive oil
4 cup Leek juliennecut
2 tablespoon Allpurpose flour
5 cup Cooked penne , (no salt)
One half teaspoon Pepper
One fourth teaspoon Salt
1 cn Whole tomatoes, undrained
(28 ounce)
1/3 cup Grated fresh Parmesan
Cheese

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 One fourth 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