Chicken, Leeks, and Plum Tomatoes with Linguine

Ingredients

• 5 cups pasta hot cooked uncooked ( 12 ounces pasta)
• 0.3 cup vermouth dry
• 0.3 cup basil fresh chopped
• 4  garlic cloves minced
• 3 cups leek thinly sliced ( 3 large)
• 1 cup low-salt chicken broth 
• 2 ounces parmesan cheese fresh shredded finely
• 0.1 teaspoon pepper 
• 29 ounce plum tomatoes undrained chopped canned
• 0.3 teaspoon salt 
• 16 ounce skinned 

Equipment

• bowl
• frying pan

Directions

1. Sprinkle chicken with salt and pepper.
2. Place a large nonstick skillet coated with cooking spray over medium-high heat.
3. Add chicken; cook 5 minutes on each side or until done.
4. Remove from skillet; cool and cut into thin slices. Set aside.
5. Add broth and vermouth to skillet, scraping pan to loosen browned bits.
6. Add leek and garlic; saut 10 minutes over medium-high heat or until tender. Stir in chicken and tomatoes; reduce heat, and simmer 5 minutes.
7. Combine tomato mixture, linguine, and cheese in a large bowl, and toss well. Spoon into bowls; sprinkle with basil.