Chicken with Buttered Noodles (Print Version)

# Ingredients:

→ Poultry

01 - 450 g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

→ Pasta

02 - 225 g egg noodles

→ Fats and Oils

03 - 30 ml olive oil

04 - 45 g unsalted butter, divided

→ Aromatics and Seasonings

05 - 2 garlic cloves, minced

06 - Salt, to taste

07 - Freshly ground black pepper, to taste

08 - 1 teaspoon dried Italian seasoning

→ Cheese and Garnish

09 - 25 g grated Parmesan cheese (optional)

10 - Fresh parsley, chopped, for garnish

# Instructions:

01 - Bring a large pot of salted water to a boil. Add egg noodles and cook according to package directions until al dente. Drain thoroughly and set aside.

02 - Warm olive oil in a large skillet over medium heat. Season chicken pieces with salt and pepper, then sauté for 5–7 minutes until golden and fully cooked. Transfer chicken to a plate and reserve.

03 - Melt 30 g of butter in the same skillet over medium heat. Add minced garlic and Italian seasoning; cook for 1–2 minutes or until aromatic, stirring often.

04 - Return drained noodles and remaining 15 g butter to the skillet. Toss well to coat the noodles in the sauce. Add the sautéed chicken back to the pan and combine gently. If using, sprinkle with grated Parmesan. Finish with chopped fresh parsley and serve warm.

# Notes:

01 - Mix in steamed broccoli, peas, or spinach for added nutrition and color.

02 - Add a squeeze of fresh lemon juice for brightness and complexity.

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