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Penne with Leeks and Chicken

1/4 c Chablis or other dry white wine
1 ts Dried whole basil
1 ts Dried whole oregano
1 Bay leaf
1 lg Garlic clove -- , thinly sliced
1 cn Low-sodium chicken broth -- (10 5 ounce)
1 lb Chicken breasts -- boneless
1 1/2 tb Olive oil
4 c Leek -- julienne-cut
2 tb All-purpose flour
5 c Cooked penne -- , (no salt)
1/2 ts Pepper
1/4 ts Salt
1 cn Whole tomatoes, undrained -- (28 ounce)
1/3 c Grated fresh Parmesan cheese

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.

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