2 tbsp. olive oil
4 boneless, skinless chicken breast halves
1/4 c. butter
3 lg. leeks, thinly sliced or 1 lg. onion, chopped
4 cloves garlic, minced
1 (28 oz.) can Italian plum tomatoes, drained, chopped
2 tbsp. dry vermouth
1 lb. linguine, freshly cooked
1 c. grated Parmesan
1/4 c. chopped fresh basil (opt.)

Heat oil in heavy large skillet over medium high heat. Season chicken with salt and pepper. Add to skillet and saute until just cooked through, about 3 minutes per side. Cool slightly. Thinly slice chicken crosswise and set aside.

Melt butter in same skillet over medium low heat. Add leeks and garlic and saute until looks 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 cheese in large bowl; toss well. Sprinkle with basil if desired. Serve, passing remaining Parmesan cheese. Serves 4.