Ingredients

• 2 tablespoons olive oil
• 4 boneless skinless chicken breast halves
• 1/4 cup (1/2 stick) butter
• 3 large leeks (white and pale green parts only), thinly sliced or 1 large onion, chopped
• 4 garlic cloves, minced
• 1 28-ounce can Italian plum tomatoes, drained, chopped
• 2 tablespoons dry vermouth
• 1 pound linguine, freshly cooked
• 1 cup grated Parmesan
• 1/4 cup chopped fresh basil (optional)

Instructions

1. Heat oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and sauté until just cooked through, about 3 minutes per side. Cool slightly. Thinly slice chicken crosswise and set aside.
2. Melt butter in same skillet over medium-low heat. Add leeks and garlic and sauté until leeks are very tender, about 10 minutes. Stir in tomatoes, vermouth and chicken. Cook until mixture is just heated through, about 2 minutes. Season generously with salt and pepper. Combine chicken mixture, linguine and 1/2 cup Parmesan in large bowl; toss well. Sprinkle with basil if desired. Serve, passing remaining Parmesan.