Chicken Buttered Noodles
A comforting and nostalgic dish that combines tender chicken, rich buttered noodles, and fresh vegetables for a delightful family meal.
Ingredients
Main Ingredients
- 8 ounces egg noodles Can substitute with whole-grain or gluten-free options.
- 2 pieces chicken breasts or thighs About 1 pound, diced.
- 1 cup fresh peas Can use frozen peas.
- 4 tablespoons butter Use unsalted European butter for better flavor.
- 1 cup chicken broth Choose low-sodium if watching salt intake.
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt
- to taste black pepper
For Garnish
- fresh parsley Optional, for garnish.
Instructions
Preparation
- Gather all ingredients.
Cooking Noodles
- In a large pot of salted boiling water, add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
Sauté Chicken
- In a large skillet over medium heat, heat 2 tablespoons of butter. Add the diced chicken, seasoning with garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes until the chicken is no longer pink and has a slight golden color.
Combine
- Add the broth to the skillet with chicken and bring to a simmer, letting it reduce slightly for about 3-4 minutes. Stir in the remaining butter until melted, then add the cooked noodles and fresh peas. Toss everything together until evenly coated.
Serve
- Serve hot, garnishing with fresh parsley if desired.
Notes
Store in an airtight container in the fridge for about 3 days. Reheat by microwaving with a splash of water or broth, or re-sautéing on low heat. Optional variations include using turkey, shrimp, tofu, or different pasta types. Add sun-dried tomatoes or olives for extra flavor.