Chicken with Buttered Noodles

Ingredients:

For the Chicken:

• 2 chicken breasts (boneless, skinless)

• 1 tbsp olive oil

• Salt and pepper, to taste

• 1 tsp garlic powder

• 1 tsp paprika (optional)

• 1 tsp dried thyme or Italian seasoning (optional)

• 1 tbsp butter (for finishing)

For the Buttered Noodles:

• 8 oz egg noodles (or your favorite pasta)

• 2 tbsp butter

• 1/4 cup grated Parmesan cheese (optional)

• Salt and pepper, to taste

• 1 tsp garlic powder or minced garlic (optional)

• Fresh parsley or basil, for garnish (optional)

Instructions:

1. Cook the Chicken:

1. Season the Chicken: Pat the chicken breasts dry with paper towels to ensure they cook evenly. Season both sides with salt, pepper, garlic powder, paprika, and thyme (or Italian seasoning).

2. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts to the pan. Cook for about 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). If your chicken breasts are thick, you can cover the skillet for a few minutes to help cook through or pound them slightly thinner before cooking.

3. Rest the Chicken: Once cooked, remove the chicken from the skillet and set aside to rest for about 5 minutes. This helps keep the juices inside and ensures the chicken stays tender.

2. Cook the Noodles:

1. Boil the Noodles: While the chicken is cooking, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions, usually about 7-9 minutes for al dente.

2. Drain and Set Aside: Once the noodles are done, drain them in a colander and set aside. Be sure to reserve about 1/4 cup of pasta water in case you need to loosen the noodles later.

3. Prepare the Buttered Noodles:

1. Melt the Butter: In the same skillet that you cooked the chicken (or another pan if preferred), melt the 2 tbsp of butter over medium heat.

2. Add Garlic (Optional): If you like garlic, add the minced garlic or garlic powder to the melted butter and sauté for 1 minute until fragrant.

3. Toss the Noodles: Add the drained noodles into the skillet with the butter and toss to coat them evenly. Season with salt and pepper to taste. If the noodles seem dry, add a bit of the reserved pasta water, 1 tablespoon at a time, until you reach your desired consistency.

4. Add Parmesan (Optional): For a richer flavor, stir in the grated Parmesan cheese. This will give the noodles a lovely creamy texture.

4. Assemble the Dish:

1. Slice the Chicken: Slice the rested chicken breasts into thin strips or medallions.

2. Serve: Plate the buttered noodles and arrange the sliced chicken on top.

3. Garnish: Sprinkle with fresh herbs like parsley or basil for a pop of color and freshness.

5. Optional Side Dishes:

• You can serve this dish with a simple side salad (a green salad with lemon vinaigrette works well), steamed vegetables, or garlic bread.

Tips for Success:

• Chicken Thickness: If your chicken breasts are very thick, consider butterflying them or pounding them out to an even thickness for more even cooking.

• Flavor Boost: Add some freshly squeezed lemon juice over the chicken or noodles for a light, refreshing flavor contrast.

• Customize the Noodles: You can switch up the buttered noodles by adding some sautéed vegetables (like peas, mushrooms, or spinach) to the noodles for added texture and flavor.

Let me know if you want some more flavor variations, or if you need any more tips to perfect this recipe!