Linguine with Chicken, Leeks and Tomatoes

• 2 tablespoons olive oil
• 4 boneless skinless chicken breast halves
• 1/4 cup (1/2 stick) butter
• 3 large leeks (white and pale green parts only), thinly sliced or 1 large onion, chopped
• 4 garlic cloves, minced
• 1 28-ounce can Italian plum tomatoes, drained, chopped
• 2 tablespoons dry vermouth
• 1 pound linguine, freshly cooked
• 1 cup grated Parmesan
• 1/4 cup chopped fresh basil (optional)

1. Heat oil in heavy large skillet over medium-high heat.
2. Season chicken with salt and pepper.
3. Add to skillet and saute until just cooked through, about 3 minutes per side.
4. Cool slightly.
5. Thinly slice chicken crosswise and set aside.
6. Melt butter in same skillet over medium-low heat.
7. Add leeks and garlic and saute until leeks are very tender, about 10 minutes.
8. Stir in tomatoes, vermouth and chicken.
9. Cook until mixture is just heated through, about 2 minutes.
10. Season generously with salt and pepper.
11. Combine chicken mixture, linguine and 1/2 cup Parmesan in large bowl; toss well.
12. Sprinkle with basil if desired.
13. Serve, passing remaining Parmesan.

olive oil, chicken, butter, leeks, garlic, italian plum tomatoes, linguine, parmesan, fresh basil

Taken from www.epicurious.com/recipes/food/views/linguine-with-chicken-leeks-and-tomatoes-2064 (may not work)