Green Goddess Salad

Ingredients

• 24 oz chicken breast, sliced into about 1-inch thick pieces
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp oregano
• 1/2 tsp red pepper flakes
• 1/4 tsp black pepper
• 1/2 cup sun-dried tomatoes
• 1 cup chicken bone broth
• 1/2 cup heavy cream
• 1/2 cup cottage cheese
• 1/2 cup Parmesan cheese, grated or shredded
• 1/4 cup fresh basil, chopped

Instructions

1. Heat a large skillet over medium heat and melt the butter.
2. Add garlic and spices and sauté for about 2 minutes until fragrant.
3. Add chicken in a single layer, working in batches if needed.
4. Cook until browned on all sides and nearly cooked through, about 160°F internally.
5. Remove chicken from the pan and set aside.
6. Blend sun-dried tomatoes, bone broth, heavy cream, and cottage cheese until smooth.
7. Lower skillet heat to low and pour in the sauce. Bring to a gentle simmer.
8. Stir in Parmesan and basil.
9. Return chicken to the pan and simmer about 5 minutes until fully cooked and coated in sauce, reaching 165°F internally.