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Buttery Egg Noodles with Chives
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Serves Yields 8 Servings
Simple, Seasoned and Scrumptious
|10 oz no-yolk egg noodles|
|2 tablespoons unsalted butter, cut into small pieces|
|1/2 cup chicken stock, heated|
|1/4 cup chopped fresh chives|
|3/4 teaspoon salt|
|1/4 teaspoon black pepper|
- Cook noodles, stirring occasionally, in a large pot of boiling salted water until noodles are tender, about 10 to 12 minutes. Drain in a colander.
- Toss noodles immediately in a large bowl with butter, stock, chives, salt and pepper. Serve.
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