Rice noodles tossed with seared chicken breast in a light garlic-butter sauce for a non-spicy, extra approachable dinner.
ABy Annebala
Servings
4
8 oz Pad Thai rice noodles
2 piece chicken breast
1 tsp salt
0.25 tsp black pepper
1 tbsp olive oil
4 tbsp unsalted butter
4 clove garlic
0.5 cup chicken broth
1 tbsp soy sauce
0.25 cup Parmesan cheese
2 tbsp parsley (optional garnish)
Calories
424 kcal
Protein
42g
Carbs
11g
Fat
24g
Fiber
1g
Sugar
3g
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Sarah M. · Melbourne, AU
Prep
1. Bring a large pot of water to a boil. Cook the Pad Thai rice noodles according to package directions until just tender, then drain and rinse briefly with warm water so they do not clump.
8 oz Pad Thai rice noodles
Chicken
2. Slice the chicken breast into thin bite-size strips and season with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add the chicken breast in a single layer and cook for 3 to 4 minutes per side until golden and cooked through. Transfer to a plate.
2 piece chicken breast,
1 tbsp olive oil
Sauce
4. Reduce the heat to medium. Add unsalted butter to the same skillet, then cook the garlic for 30 seconds until fragrant but not browned. Stir in the chicken broth and soy sauce, and simmer for 1 to 2 minutes.
5. Add the Pad Thai rice noodles and chicken breast to the skillet. Toss gently for 1 to 2 minutes until everything is coated and warmed through. Stir in the Parmesan cheese until the sauce looks glossy. Top with parsley (optional garnish) if using, and serve warm.
8 oz Pad Thai rice noodles,
2 piece chicken breast,
0.2 cup Parmesan cheese,
2 tbsp parsley (optional garnish)
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