Creamy chicken & noodles

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.

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