Name: Buttered Noodles with Chicken and Vegetables – A Quick & Delicious Meal
Ingredients: 12 ounces egg noodles; 2 tablespoons unsalted butter; 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces; 2 cups mixed vegetables (such as bell peppers, carrots, and peas), chopped; 2 cloves garlic, minced; 1 teaspoon dried Italian herbs; Salt and freshly ground black pepper, to taste; 1/4 cup grated Parmesan cheese; Fresh parsley, chopped (optional, for garnish)

Ingredients

Scale

12 ounces egg noodles
2 tablespoons unsalted butter
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 cups mixed vegetables (such as bell peppers, carrots, and peas), chopped
2 cloves garlic, minced
1 teaspoon dried Italian herbs
Salt and freshly ground black pepper, to taste
1/4 cup grated Parmesan cheese
Fresh parsley, chopped (optional, for garnish)

Instructions

Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside.
Prepare the Chicken: In a large skillet over medium heat, melt 1 tablespoon of butter. Add the chicken pieces, season with salt and pepper, and cook until they are golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Sauté the Vegetables: In the same skillet, add the remaining 1 tablespoon of butter. Add the chopped mixed vegetables and cook until they are tender, about 5 minutes. Add the minced garlic and dried Italian herbs, and cook for an additional 1-2 minutes until fragrant.
Combine Ingredients: Return the cooked chicken to the skillet with the vegetables. Add the drained noodles and toss everything together until well combined and heated through. Adjust seasoning with additional salt and pepper if needed.
Serve: Divide the noodle mixture among plates. Sprinkle each serving with grated Parmesan cheese and garnish with fresh parsley if desired. Enjoy your meal!