One-Pan Chicken Buttered Noodles (Printable Version)

Juicy chicken and buttery egg noodles cooked together in one skillet for a comforting meal.

# Ingredients Required:

→ Protein

01 - 680 grams boneless, skinless chicken breasts

→ Pasta

02 - 225 grams egg noodles

→ Dairy

03 - 60 grams unsalted butter

→ Produce

04 - 4 cloves garlic, minced

05 - 15 grams fresh parsley, chopped

→ Liquids

06 - 480 milliliters low-sodium chicken broth

→ Seasoning

07 - Salt, to taste

08 - Black pepper, to taste

# Guide to Cooking:

01 - Mince garlic and chop parsley; set aside.

02 - Heat 15 grams butter in a large skillet over medium-high heat. Add chicken breasts and cook for 5 minutes per side until golden brown. Season with salt and black pepper.

03 - Add minced garlic to the skillet and cook for 1 minute until fragrant, stirring constantly.

04 - Pour in chicken broth and bring to a boil. Add egg noodles, reduce heat to a simmer, and cook for 8 to 10 minutes until noodles are al dente.

05 - Remove skillet from heat. Stir in the remaining 45 grams butter until melted. Sprinkle chopped parsley over the dish before serving.

# Extra Suggestions:

01 - For best flavor, use fresh parsley and avoid overcooking the noodles to maintain texture.

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