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Creamy Chicken Noodles

Ingredients
 

2 tbsp butter or olive oil
4 boneless chicken breast half
1 salt and black pepper
12 oz wide egg noodles

SAUCE

15 oz low fat ricotta cheese
1/4 cup parmesan cheese or to taste
2 tsp dried basil
1/2 cup boiling chicken broth/stock
15 oz can crushed tomatoes
1 salt and black pepper,taste




 
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Preparation
 
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.

 

 
Servings: 4

 

 

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