Sunday, May 11, 2008

Linguine with Chicken, Leeks, and Tomatoes

We found this recipe on several years ago.  We made it regularly for a while and then... and then we didn't.  We completely forgot about it until last month when we saw an abundance of leeks on sale at the store.  We made it again for dinner tonight.  It's simple, quick and nutritious, I really should make it more often.

We used spaghettini tonight and skipped the fresh basil.  We just sprinkled the Parmesan on top.


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-oz can Italian plum tomatoes, drained, chopped
2 tablespoons dry vermouth
1 pound linguine, freshly cooked
1 cup grated Parmesan
1/4 cup chopped fresh basil (optional)


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.

Serves 4
From Bon Appétit June 1992

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