Linguine with Chicken, Leeks and Tomatoes
(Linguine con Pollo, Porri e Pomodori)
Ingredients:
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)
Directions:
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.