Yield: 4 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Butter or olive oil |
4 \N | Boneless chicken breast half |
\N \N | Salt and black pepper |
12 ounces | Wide egg noodles |
15 ounces | Low fat Ricotta cheese |
¼ cup | Parmesan cheese or to taste |
2 teaspoons | Dried basil |
½ cup | Boiling chicken broth/stock |
15 ounces | Can crushed tomatoes |
\N \N | Salt and black pepper,taste |
SAUCE
Heat butter or olive oil in a wide skillet.Season chicken breast halves with salt and pepper.Saute over medium heat until both sides are browned,about 5 minutes on each side.
Cook egg noodles according to package directions;drain.Combine Ricotta, Parmesan and basil in a blender or food processor;blend until smooth.Pour chicken stock into skillet in which you cooked chicken.Bring to a boil.Then add to cheese mixture in blender and blend again.Add tomatoes and stir with a spoon.
Slice across chicken breast on the diagonal to make several slices.Place egg noodles on a warm plate. Pick up chicken breasts so they retain their shape. Fan slices on top of noodles. Repeat with remaining breasts.Drizzle sauce over chicken.