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INGREDIENTS
1 cup chicken broth
2 cups of water
½ cup butter 1 stick, divided
12 ounces egg noodles or spaghetti/linguine
Salt and pepper to taste
Fresh minced parsley
INSTRUCTIONS
In a large, deep skillet over medium heat, bring water, broth, and half of the butter to a boil. Add noodles and stir frequently with tongs or a wooden spoon for about 12-14 minutes or until most of the liquid is absorbed and pasta is cooked.
The remaining liquid will be thick to create the sauce. Add the rest of the butter to the pan, turn off the heat, and stir to coat.
Taste and add salt and pepper as desired. Garnish with fresh minced parsley.
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