This recipe I brought out of my recipe archives... goes back many moons. It calls for cottage cheese; which is all the rage now cause of high protein. Cottage cheese does make for a great sauce base when whirled in a food processor. I had left over chicken, which was the main reason I was searching for a recipe to use up the chicken. I am printing as the original recipe, which cooks the chicken and is added to the sauce.
Ingredients:
- 1/2 cup cottage cheese of your choice
- 1/2 cup chicken stock
- 1 tablespoon fresh lemon juice or I use dehydated lemon peel
- 2 tablespoons sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon EVOO
- 2 boneless, skinless chicken breasts, cut into strips
- 1/4 teaspoon crushed red pepper
- 4 garlic cloves, minced
- 1 cup carrots, sliced
- 1/2 onion, cubed
- 8 ounces mushroom of choice, sliced
- 1 tablespoon water
- 1 tablespoon soy sauce, I doubled & used tamari
- cooked pasta of choice, I used penne
Directions:
Add whatever seasonings you wish plus the crushed chili pepper to the chicken breast on both sides. Salt and pepper to taste.
Heat half the oil in a large skillet and saute the chicken strips until chicken reaches 160-degrees. Remove from the skillet.
Add the remaining oil to the skillet and saute the carrots, mushrooms, onion and garlic. Add the water and tamari and chicken and cook 2 more minutes, until chicken is completely cooked and vegetables have softened.
In a food processor, whirl the cottage cheese, stock mixture, sour cream and Dijon mustard until smooth. Add to the chicken and vegetables and combine over low heat.
To serve pour creamy chicken and vegetables over noodles of choice.
