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
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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.