Creamy Chicken & Noodles Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter or olive oil,
4: Boneless chicken breast half,
Salt and black pepper,
12 ounce: Wide egg noodles,
SAUCE
15 ounce: Low fat Ricotta cheese,
1/4 cup: Parmesan cheese or to taste,
2 tsp: Dried basil,
1/2 cup: Boiling chicken broth/stock,
15 ounce: Can crushed tomatoes,
Salt and black pepper, taste
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp