Fettucini with Tomatoes, Leeks and Chicken

A great 30-minute meal. The flavors are light, fresh and balanced. A perfect summer pasta.


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


1 pound fettucini pasta

1/2 cup fresh basil, divided

1/2 cup Parmesan cheese, grated

Honey Tips

Honey Is One of the Oldest Foods

Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.


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