Best Bobs Butter And Herb Noodles With Chicken Recipes

COUNTRY FRENCH CHICKEN WITH HERB AND BUTTER NOODLES

Country French Chicken With Herb and Butter Noodles image

My husband enjoys this chicken dish. Herb and butter noodles and sugar snap peas are nice accompaniments. Recipe is from Rachael Ray's 30-minute meals.

Provided by CookingONTheSide

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons extra virgin olive oil
coarse salt and pepper
2 lbs chicken breasts (or combination of both, cut into chunks, also it should be boneless and skinless) or 2 lbs chicken thighs (or combination of both, cut into chunks, also it should be boneless and skinless)
2 tablespoons butter
2 shallots, chopped
3 small carrots, peeled and thinly sliced
10 mushrooms (creminis, finely chopped)
4 sprigs fresh tarragon, leaves removed and chopped to about 2 T
1/4 cup chopped flat leaf parsley (a handful)
1 cup dry red wine
1 (32 ounce) can chunky-style crushed tomatoes (or diced tomatoes in puree)
1/2 lb extra-wide egg noodles (cooked until just tender, about 6 minutes)
2 tablespoons butter, cut into small bits
2 sprigs fresh tarragon, leaves removed and chopped to about 1 T
2 tablespoons fresh flat leaf parsley, chopped to about 2 T
salt, to taste
fresh ground pepper, to taste

Steps:

In large skillet over medium high heat, warm the olive oil.
Season the chicken, brown it in the oil for 2-3 minutes on each side, and remove to a plate.
Return pan to stove and reduce heat to medium.
Add butter to the pan and saute the shallots, carrots and mushrooms.
Saute for 3-5 minutes until mushrooms darken and carrot bits are fork tender.
Add tarragon and parsley and stir.
Add wine and reduce liquid for 1-2 minutes.
Add tomatoes to the sauce and stir to combine.
Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
Serve chicken with herb and butter noodles and sugar snap peas, if desired.
To make noodles, toss the cooked noodles with butter bits and herbs in a bowl until butter melts, about 1 minute.
Season noodles with salt and pepper.

Nutrition Facts : Calories 913.5, Fat 42.5, SaturatedFat 15, Cholesterol 223.7, Sodium 757.8, Carbohydrate 63.4, Fiber 6.7, Sugar 12.3, Protein 59.5

HERB BUTTERED NOODLES

Herb Buttered Noodles image

Provided by Claire Robinson

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

12 ounces egg noodles
2 tablespoons chopped flat-leaf parsley
1 teaspoon chopped thyme leaves
2 tablespoons unsalted butter, room temperature
Kosher salt and freshly cracked black pepper

Steps:

Cook the noodles according to package directions in a large pot of salted boiling water.
Meanwhile, blend the herbs with the butter and salt and pepper, to taste in a large bowl. Drain the cooked noodles and immediately add them to the bowl with the herbs and butter. Toss and serve.

BOB EVANS CHICKEN & NOODLES (COPYCAT)

Bob Evans Chicken & Noodles (Copycat) image

This is a WONDERFUL recipe that I have looked for over 7 years now! I finally got the recipe from Chef Betsy502, who has someone in her family that worked at Bob Evans, and then Impera Magna re-calculated all of the ingredients to make it a home-cooked meal for my family! YAY for the Chefs here on Zaar! This is so good! Such comfort food, I simply can't explain! ENJOY! (And thank you SO MUCH, Betsy502 and Impera Magna for helping me achieve my DREAM RECIPE!) :)

Provided by Stacky5

Categories Clear Soup

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

9 cups hot water
3/4 cup carrot, chopped
3/4 cup celery, chopped
1 cup onion, chopped
1 1/2 tablespoons chicken bouillon (or soup base)
3/4 cup butter, melted
1/2 teaspoon black pepper
1/2 teaspoon salt
1 lb cooked boneless skinless chicken breast, torn into large pieces
1 (16 ounce) bag reame's frozen noodles

Steps:

In a large stock pot, mix water, carrots, celery, onions, chicken bouillon, melted butter, pepper and chicken pieces.
Bring to a boil, turn to low heat and simmer for 30 minutes.
Add noodles and simmer on medium-low heat for an additional 10 minutes.

Nutrition Facts : Calories 640, Fat 29.2, SaturatedFat 16.3, Cholesterol 189.2, Sodium 516.4, Carbohydrate 58.7, Fiber 3.7, Sugar 3.6, Protein 35

BUTTER & HERB NOODLES

Butter & Herb Noodles image

Make and share this Butter & Herb Noodles recipe from Food.com.

Provided by wenster

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 lb extra-wide egg noodles (cooked until just tender, about 6 minutes)
2 tablespoons butter, cut into small bits
2 sprigs fresh tarragon, leaves removed and chopped to about 1 T
2 tablespoons fresh flat leaf parsley, chopped to about 2 T
salt, to taste
fresh ground pepper, to taste

Steps:

Toss the cooked noodles with butter bits and herbs in a bowl until butter melts, about 1 minute.

BUTTERED HERB NOODLES

Buttered Herb Noodles image

Make and share this Buttered Herb Noodles recipe from Food.com.

Provided by AceofHearts

Categories < 30 Mins

Time 20m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

454 g egg noodles
6 liters water
2 teaspoons salt
2/3 cup butter, chopped
1 1/2 cups fresh parsley, chopped
2/3 cup fresh chives, chopped
2 teaspoons fresh rosemary, finely chopped
1 teaspoon salt
2 teaspoons pepper

Steps:

Cook noodles in boiling water and salt in Dutch oven for 10-12 min, stirring occasionally,until tender but firm.
Drain well.
Turn into large bowl.
Add remaining 6 ingredients.
Toss until well coated.

Nutrition Facts : Calories 240.3, Fat 12, SaturatedFat 7, Cholesterol 58.9, Sodium 676.3, Carbohydrate 27.8, Fiber 1.7, Sugar 0.8, Protein 5.8

BOB'S BUTTER AND HERB NOODLES WITH CHICKEN..

Bob's Butter and Herb Noodles with Chicken.. image

I like KNORR's Pasta Sides. But I always make them better doing it my way..

Provided by Bob Wakeman

Categories Pasta Sides

Time 30m

Number Of Ingredients 10

Ingredients

2 pkg knorr pasta sides.
1 c milk
3 c chicken stock
1/2 stick butter
6oz cream cheese
1 c cheddar cheese shredded
1 small onion diced
2 clove garlic minced
1 medium egg
1 1/2 c cooked chicken diced.

Steps:

1. In a large sauce pan melt butter. Add 3 cups of chicken stock and 1 cup of milk. Stir wile bringing to a slow boil. Add cream cheese, cheddar cheese, garlic, and onion. Stir till all the cheese is melded. Now add 2 packages of Knorr pasts sides. Stir for about 8 minutes. In the last 4 minutes add the diced chicken and keep stirring. Remove from heat put lid on pan and let stand for about 5 minutes.. I serve this over mashed potatoes...