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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Linguine with Chicken, Leeks and Tomatoes
Linguine with Chicken, Leeks and Tomatoes
(Linguine con Pollo, Porri e Pomodori)
4 boneless skinless chicken breast halves
3 large leeks (white and pale green parts only), thinly sliced or 1 large onion, chopped
One 28-ounce can Italian plum tomatoes, drained, chopped
2 tablespoons extra virgin olive oil
1/4 cup (1/2 stick) butter
4 garlic cloves, minced
2 tablespoons dry vermouth
1 pound linguine, freshly cooked
1 cup grated Parmigiano cheese
1/4 cup chopped fresh basil (optional)
Heat olive oil in heavy large skillet over medium-high heat.

Season chicken with salt and pepper.

Add to skillet and saute 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 saute 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 Parmigiano cheese in large bowl.

Toss well.

Sprinkle with basil if desired.

Serve, passing remaining Parmigiano cheese. Serves 4.
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