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
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
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.
Click here for a printable version of this recipe.
Candace is the mom of three and currently a full time culinary student at Lansing Community College. Her future plans include becoming a certified chef and food photographer.