4 chicken breasts
2 TBSP butter
2 TBSP vegetable oil
Garlic powder (I won't give an exact measurement here, but sprinkle enough on both sides to give it a good coat)
Salt (according to your taste)
1 1/2 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp paprika
1/4 cup Greek or Middle Eastern yoghurt
1/4 cup Half N Half cream
1 tub whole milk ricotta cheese
1 can cream of mushroom soup
1 TBSP butter
6 cups cooked elbow macaroni
Heat oven to 375*F
1. Sprinkle enough garlic powder on chicken breasts, add salt as desired. Heat butter and vegetable oil in a large frying pan. Fry the breasts until golden brown, then place into a baking dish and cook in oven for 15-20 minutes.
2. Cook macaroni and set aside.
3. In a saucepan, melt butter and add mushroom soup. Stir well to mix the butter and the soup, add spices and stir through. Add yoghurt, cream, and ricotta cheese, and mix very well. Bring to a boil and then add the macaroni. Mix very well together.