Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter or olive oil
4 Boneless chicken breast half
Salt and black pepper
12 oz Wide egg noodles

---------------------------SAUCE--------------------------------
15 oz Low fat Ricotta cheese
1/4 c Parmesan cheese or to taste
2 ts Dried basil
1/2 c Boiling chicken broth/stock
15 oz Can crushed tomatoes
Salt and black pepper,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,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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