Recipe — Chicken with Herbed Buttered Noodles

Well here’s my first posted recipe. I am very bad about measuring I’m more of an eyeball it type of cook, so I’m going to attempt to give amounts, but with most herbs add to taste. Oh and I feed a family of six, so feel free to make any of my recipes smaller or larger as needed.

Chicken with Herbed Buttered Noodles
1 # Angel Hair Pasta
1 1/2 # Chicken Tenderloins (it’s what I had on hand, any chicken will do — chicken thighs would be good as well)
6-8 T Butter (margarine is acceptable, but it won’t taste the same)
1 T Fresh Basil (I used three types: purple, boxwood, and sweet basil)
1 T Fresh Marjoram
1-2 T Fresh Oregano
1 T Fresh Thyme (I used German Thyme)
1 Sprig of Fresh Rosemary
2-4 Cloves of minced garlic (depending on your taste)
1 t Fresh or dried Garlic Chives (You could use regular chives)
Feta Cheese (optional)
Salt and Pepper

Cook pasta following package directions. In the meantime, melt butter in a large skillet, add minced garlic and saute. Season the chicken with salt and pepper and add to pan. Cook until chicken is no longer pink. Add pasta and your herbs. Let your herbs wilt slightly and mix with noodles and chicken. Plate and top with feta cheese.

Again there are plenty of changes that could be made to this recipe depending on the herbs you have available. Italian cheeses would be an acceptable substitute for feta if you don’t have any or don’t like it. My father-in-law would say to add onions, but I tend not to cook with onions as they make me sick. So if you are out there reading my recipes and feel like onions are missing, feel free to add them!


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