Penne with Leeks and Chicken
| Yield: | 1 Servings |
| Categories: | Pasta, Poultry |
| 1/4 | c | Chablis or other dry white |
| Wine | ||
| 1 | ts | Dried whole basil |
| 1 | ts | Dried whole oregano |
| 1 | Bay leaf | |
| 1 | lg | Garlic clove -- , thinly |
| Sliced | ||
| 1 | cn | Low-sodium chicken broth -- |
| (10 5 ounce) | ||
| 1 | lb | Chicken breasts -- , |
| Boneless | ||
| 1 1/2 | tb | Olive oil |
| 4 | c | Leek -- julienne-cut |
| 2 | tb | All-purpose flour |
| 5 | c | Cooked penne -- , (no salt) |
| 1/2 | ts | Pepper |
| 1/4 | ts | Salt |
| 1 | cn | Whole tomatoes, undrained -- |
| (28 ounce) | ||
| 1/3 | c | Grated fresh Parmesan |
| Cheese |
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