Tuscan Herb Chicken and Noodles with Organic Cherry Tomatoes and Parsley

Tuscan Herb Chicken and Noodles with Organic Cherry Tomatoes and Parsley

Earlier this week I received a box from The Olive Tap, an outfit out of Illinois that is making some of the most amazing olive oils and vinegars I have ever had the pleasure of trying. In particular they sent me some Tuscan Herb, which is really great quality olive oil mixed with a precise amount of herbs including Oregano, Basil, Garlic, and Rosemary. I decided to try some on chicken and sauteed my chicken and noodles in it. And when I say its just the right amount of herbs I’m not kidding, all I added was some salt, pepper, and for the noodles a little extra herbs de Provence. No additional garlic needed. It was great and I like it so much I’m going to buy a full size bottle. They have some DELICIOUS sounding flavors like Porcini Mushroom and Sorrento Lemon. Seriously aside from wanting to drive to Illinois and have a tasting at this place, its really a chef’s dream for flavors and oils!

Tuscan Herb Chicken and Noodles with Organic Cherry Tomatoes and Parsley

You need:

1 lb chicken, boneless skinless
12 oz cooked egg noodles
4 TBS Tuscan Herb Olive Oil (you will want to have fresh garlic and rosemary if you don’t have this oil)
6 cherry tomatoes chopped
fresh parsley, chopped
3 TBS butter, for noodles.
salt and pepper
Dash of herbs de Provence

Instructions:

Boil noodles for 7 minutes, drain, set aside.

Cook chicken in olive oil on high heat to give it a little color.

Remove chicken, add butter,noodles, parsley, tomatoes salt, pepper and herbs to pan, using tongs toss the mixture for about 3 minutes. I added another splash of that delicious olive oil.

Add the chicken pieces back in to make the mixture nice and warm or serve chicken on top of pasta mixture.

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