I wanted to make something different tonight with boneless, skinless chicken tenders. I used what I had on hand. I probably would have use linguine or maybe even fettuccine, but all I had was egg noodles....which worked out great. Give it a try...we loved it.
Garlic-Basil Chicken Pasta
Cook 8 oz of egg noodles..or whatever pasta you prefer (in salted water)
Drain, set aside
Chop 2 cloves of garlic and saute in hot olive oil
Add 1 lb or so of boneless, skinless chicken tenders. Sprinkle both sides with black pepper seasoned salt and sweet basil (I used dry, but fresh would be better I'm sure). Cook until chicken is done.
Add pasta back to pan. Mix together 1 can chicken broth and 2 tablespoons of cornstarch..mix well..then pour over chicken and pasta. Over med-low heat, stir until sauce thickens. Oh yea..I threw in a couple tbsp of butter too.