Yield
5 servings (serving size: 1 1/2 cups)

How to Make It

Step 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.

Step 2

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.

Step 3

Combine tomato mixture, linguine, and cheese in a large bowl, and toss well. Spoon into bowls; sprinkle with basil.

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