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2 tablespoon Butter
4 Chicken Breasts, Boneless
Seasoming, To Taste
12 ounce Egg Noodles, Large
*** SAUCE ***
15 ounce Ricotta Cheese
4 tablespoon Parmesan Cheese
2 teaspoon Basil, Dried
½ cup Chicken Stock, Boiling
15 ounce Tomatoes, Crushed
Seasoning, To Taste
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, 5 minutes per 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.
4 Chicken Breasts, Boneless
Seasoming, To Taste
12 ounce Egg Noodles, Large
*** SAUCE ***
15 ounce Ricotta Cheese
4 tablespoon Parmesan Cheese
2 teaspoon Basil, Dried
½ cup Chicken Stock, Boiling
15 ounce Tomatoes, Crushed
Seasoning, To Taste
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, 5 minutes per 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.
