Ingredients
1 pound chicken breasts, halved, skinned and boned
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
1/3 cup dry white wine
3 large leeks, halved lengthwise, rinsed well and thinly sliced
3 large cloves garlic, minced
1 pound plum tomatoes, diced
2 tablespoons GOLDEN BLOSSOM HONEY
1 pound fettucini pasta
1/2 cup fresh basil, divided
1/2 cup Parmesan cheese, grated
Honey Tips
Honey Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
Directions
Heat oil in a large skillet. Sprinkle chicken with salt and pepper, add to skillet. Sauté about 5 minutes per side until chicken is just cooked through. Remove from skillet and slice into 1/2-inch thick pieces, set aside.
Add broth and wine to the same skillet and bring to a boil. Add leeks and garlic. Simmer 10 minutes until leeks are tender. Stir in tomatoes and honey. Simmer 5 minutes. Add chicken and 1/4 cup basil. Stir to heat.
Prepare pasta according to package directions while sauce is cooking. Drain pasta and toss with sauce and Parmesan. Divide between 4 plates and top each serving with remaining basil.
Serves: 4
Add broth and wine to the same skillet and bring to a boil. Add leeks and garlic. Simmer 10 minutes until leeks are tender. Stir in tomatoes and honey. Simmer 5 minutes. Add chicken and 1/4 cup basil. Stir to heat.
Prepare pasta according to package directions while sauce is cooking. Drain pasta and toss with sauce and Parmesan. Divide between 4 plates and top each serving with remaining basil.
Serves: 4
