Whole Wheat Pasta With Chicken And Tomato Leek Sauce

Christy Rost

3tablespoons olive oil
2pounds skinless, boneless chicken breast, cut into thin strips
2leeks, white part only, rinsed and diced
3large cloves garlic, minced
¼cup white wine
½cup chicken stock
214 ½ - ounce cans diced tomatoes
1teaspoon dried oregano
½teaspoon red pepper flakes
¼teaspoon sugar
coarse salt and freshly ground black pepper
1tablespoon chopped fresh parsley
1tablespoon chopped fresh oregano
¼cup freshly grated Pecorino Romano, plus additional for garnish
1pound whole wheat pasta, cooked until al dente

Preheat a large skillet over medium heat, add 2 tablespoons of the olive oil, and swirl to coat the bottom of the pan. Add half the chicken strips, cook 1 to 2 minutes without stirring until they are brown, and turn them over to brown the other side. Transfer the cooked chicken to a bowl, cook the remaining chicken strips, and transfer them to the bowl to stay warm.

Pour the remaining tablespoon of oil into the skillet, add leeks and garlic, and cook 1 to 2 minutes until they are soft. Stir in wine, chicken stock, diced tomatoes, dried oregano, red pepper flakes, sugar, coarse salt, and black pepper. Reduce the heat to medium-low and cook sauce 5 minutes, stirring frequently. Reduce heat to low and stir in reserved cooked chicken, chopped parsley, oregano, and grated Romano cheese. Cook 10 minutes more, stirring occasionally. Serve over whole wheat pasta and garnish with additional grated Romano cheese, if desired.

Recipe serves 4 to 6.

Category: Pasta