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Penne with Leeks and Chicken

Ingredients
  • 1/4 cup Chablis or other dry white wine
  • 1 tsp dried whole basil
  • 1 tsp dried whole oregano
  • 1 bay leaf
  • 1 large garlic clove, thinly sliced
  • 1 can low-sodium chicken broth (10.5 ounce)
  • 1 pound boneless chicken breasts
  • 1 1/2 tbsp olive oil
  • 4 cups leek, julienne-cut
  • 2 tbsp all-purpose flour
  • 5 cups cooked penne
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 1 can whole tomatoes, undrained, (28 ounce)
  • 1/3 cup grated fresh Parmesan cheese
Instructions

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 1/4 cups; discard solids. Shred chicken; set aside. Heat oil in Dutch oven. Add leek; saute' 5 minutes. Sprinkle leek with flour; stir well. Cook 3 minutes or until thickened and bubbly, stirring constantly. Add chicken, pasta, and next 3 ingredients; simmer 5 minutes. Serve with Parmesan cheese.

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