This is a light and tasty chicken recipe, made with boneless chicken breasts, penne pasta, and tomatoes.
Ingredients
- 1/4 cup dry white wine
- 1 tsp dried whole basil
- 1 tsp dried whole oregano
- 1 large garlic clove, very thinly sliced
- 1 can chicken broth (10 1/2 ounces)
- 1 pound chicken breasts, boneless
- 1 1/2 tbsp olive oil
- 3 to 4 cups julienne cut leek, or use 1 bunch sliced green onions
- 2 tbsp all-purpose flour
- 5 cups cooked penne pasta
- 1/2 tsp pepper
- 1/4 tsp salt
- 1 can whole tomatoes, undrained (28 ounces)
- 1/4 cup grated fresh Parmesan cheese
- Prep Time: 0 minutes
- Cook Time: 35 minutes
- Total Time: 35 minutes
Preparation
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. 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.
More Recipes
Cajun Chicken Pasta
Grilled Chicken With Linguine and Cajun Cream Sauce
Chicken and Macaroni Casserole
Chicken, Cheese, and Penne Pasta Bake
Chicken, Cheddar, and Bacon Casserole
Chicken, Kale, and Pasta Bake With Cheese
Chicken With Herb Sauce
Garlic Chicken and Shrimp
50 Easy Chicken Recipes
Top 20 Chicken Breast Recipes