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
How to Make It
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.
Add broth and vermouth to skillet, scraping pan to loosen browned bits. Add leek and garlic; sauté 10 minutes over medium-high heat or until tender. Stir in chicken and tomatoes; reduce heat, and simmer 5 minutes.
Combine tomato mixture, linguine, and cheese in a large bowl, and toss well. Spoon into bowls; sprinkle with basil.