Ingredients
- 1 Unbreaded chicken fillet
- 2 Tbsp Butter
- 2 cloves Garlic Minced
- Salt and pepper to taste
- 1 tsp Dried oregano
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes
- ¼ cup Sun dried tomatoes
- ¾ cup Chicken broth
- ½ cup Heavy cream
- ½ cup Cottage cheese
- 1 tsp Tomato paste
- ½ cup Parmesan grated, divided
- ¼ cup Basil packed, chopped
- Pasta of choice optional
Instructions
- In a blender, add broth, heavy cream, cottage cheese, sun dried tomatoes, half the parmesan, and tomato paste. Blend until smooth.
- Cook chicken according to directions.
- Cook pasta according to directions.
- In a large skillet over medium heat, melt butter. Add garlic, salt and pepper, oregano, red pepper flakes, and Italian seasoning. Cook until fragrant, for about a minute or two.
- Add sauce to skillet and reduce heat to low. Bring to low bowl and heat through. Add basil and parmesan.
- Add pasta with sauce and top with chicken. Garnish with additional basil and chopped sun dried tomatoes.
