Penne With Chicken

• 14 cup dry white wine
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 large garlic clove, very thinly sliced
• 10 12 ounces chicken broth
• 1 lb chicken breast, boneless
• 1 12 tablespoons olive oil
• 3 -4 cups julienne cut leeks or 3 -4 cups use 1 bunch sliced green onions
• 2 tablespoons all-purpose flour
• 5 cups cooked penne pasta
• 12 teaspoon pepper
• 14 teaspoon salt
• 28 ounces whole tomatoes, undrained
• 14 cup grated fresh parmesan cheese

1. Combine wine, basil, oregano, garlic, and chicken broth in Dutch oven; bring to a boil.
2. Add chicken; cover and reduce heat.
3. Simmer for 15 to 20 minutes.
4. Remove chicken from liquid.
5. Strain cooking liquid, reserving 1 1/4 cups; discard solids.
6. Shred chicken and set aside.
7. Heat oil in Dutch oven.
8. Add leek; saute 5 minutes.
9. Sprinkle leek with flour; stir well.
10. Add reserved broth.
11. Cook 3 minutes or until thickened and bubbly, stirring constantly.
12. Add chicken, pasta, and next 3 ingredients; simmer 5 minutes.
13. Serve with Parmesan cheese.

white wine, basil, oregano, garlic, chicken broth, chicken breast, olive oil, julienne, flour, pasta, pepper, salt, tomatoes, parmesan cheese

Taken from www.food.com/recipe/penne-with-chicken-257071 (may not work)