Ingredients
1/4 cup chablis or other dry white
1 wine
1 tsp dried whole basil
1 tsp dried whole oregano
1 bay leaf
1 large garlic clove -- , thinly
1 sliced
1 can low-sodium chicken broth --
1 (10 5 ounce)
1 lb chicken breasts -- ,
1 boneless
1 1/2 tbsp olive oil
4 cup leek -- julienne-cut
2 tbsp all-purpose flour
5 cup cooked penne -- , (no salt)
1/2 tsp pepper
1/4 tsp salt
1 can whole tomatoes, undrained --
1 (28 ounce)
1/3 cup grated fresh parmesan
1 cheese
Directions
Combine first 6 ingredients in Dutch oven; bring to a boil. Add
chicken; cover, reduce heat, and simmer 15 minutes. Remove chicken
from pan. Strain cooking liquid, reserving 1 1/4 cups; discard
solids. Shred chicken; set aside. Heat oil in Dutch oven. Add leek;
saute' 5 minutes. Sprinkle leek with flour; stir well. Add reserved
broth. Cook 3 minutes or until thickened and bubbly, stirring
constantly. Add chicken, pasta, and next 3 ingredients; simmer 5
minutes. Serve with Parmesan cheese.
Recipe By : From Cooking Light Magazine
Servings: 1 servings
Penne With Leeks & Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Dutch Oven; Poultry; Vegetable
The History of Recipes
Food historians have proved the existance of recipes far back into antiquity, in truth as far back into recorded history as the ancient Egyptians, and possibly even further. Having said that, sadly, these ancient records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe found, according to food historians is a series of stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. During the time of the Roman Empire a roman called Apicius wrote some documents which described recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals were divided into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the ancient chefs made use of a wide range of spices, including some familiar names like thyme, mint and parsley. As our culinary historical trip moves on a few more years we find a couple of interesting cookery books which date from the 1300s - a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these two books are not about the spicy food that is served today, but instead descriptions of the types of food prepared by the cooks of the upper classes of that time. In the fifteenth century, people returning from the crusades brought back many new spices and herbs from the Middle-East, such as coriander, parsley, and basil. These new spices and herbs created an increase in manuscripts on cookery, the majority of which are now in academic collections. Over the following few hundred years, the powerful and wealthy houses tried to serve the most exotic banquets, and as a result cooks and their recipes could command a high salary. Even so, it was during the nineteenth century the formal cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, testing, and writing down recipes to help cooks of their time. By the arrival of the 20th century, cook books are increasing in popularity mostly due to increased literacy, more free time and having more money to spend. Like it or not, the introduction of television gave us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Penne With Leeks & Chicken recipe.
