Creamy chicken & noodles
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or olive oil |
| 4 | Boneless chicken breast half | |
| 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 |
| Salt and black pepper,taste | ||
Directions
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.