Brown Butter Noodles with Spring Greens

One of the blogs I follow did a series last month on meals with five ingredients, and this one stood out. I adapted the recipe to what we had around and it turned out delicious. It's definitely going to be added to our rotation!

1/2 pound orecchiette noodles (half of the box)
bag of Trader Joe's spring mix
1/4 cup of toasted pine nuts
1/4 cup parmesan cheese
4 chicken tenderloins
6 Tablespoons unsalted butter
1 tsp. minced garlic

1. Bring a saucepan of water to a boil. Add orecchiette and cook for 8-10 minutes.
2. While the water is boiling, defrost chicken and cook. Season with salt and pepper.
3. In another pan (I used my dutch oven), brown the butter.
4. Put greens in a colander. When the noodles are done cooking, empty the water and the noodles over the colander with the greens. Move the greens and noodles to the pan with the browned butter. Add garlic, pine nuts, chicken, and salt to taste. Sprinkle with parmesan before serving.


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