Chicken, Leeks, And Plum Tomatoes With Linguine

• 4 (4-ounce) skinned, boned chicken breast halves
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Cooking spray
• 1 cup low-salt chicken broth
• 1/4 cup dry vermouth
• 3 cups thinly sliced leek (about 3 large)
• 4 garlic cloves, minced
• 2 (14 1/2-ounce) cans plum tomatoes, undrained and chopped
• 5 cups hot cooked linguine (about 12 ounces uncooked pasta)
• 1/2 cup (2 ounces) finely shredded fresh Parmesan cheese
• 1/3 cup chopped fresh basil

1. Sprinkle chicken with salt and pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove from skillet; cool and cut into thin slices. Set aside.
2. Add broth and vermouth to skillet, scraping pan to loosen browned bits. Add leek and garlic; saute 10 minutes over medium-high heat or until tender. Stir in chicken and tomatoes; reduce heat, and simmer 5 minutes.
3. Combine tomato mixture, linguine, and cheese in a large bowl, and toss well. Spoon into bowls; sprinkle with basil.

salt, pepper, cooking spray, lowsalt, garlic, tomatoes, linguine, parmesan cheese, fresh basil

Taken from www.myrecipes.com/recipe/chicken-leeks-plum-tomatoes-with-linguine (may not work)