Rotisserie Chicken & Noodles

Chicken:

• Cut Rotisserie chicken off the bone (We only like the white meat, but you can certainly use the whole bird.)

Noodles:

• Cook 4 cups of egg noodles according to the directions on the package

Sauté until fragrant over a med-high heat:

• 3 cloves grated garlic
• 2 Tbsp butter

 Add:

• Chicken
• ½ tsp pepper
• ½ tsp salt
• 1 can chicken broth

Cover and simmer on a medium-high heat until chicken is heated through. Drain noodles and pour into chicken mixture. 

Add:

• 1 Tbsp parsley

Cover and remove from heat. Let stand 5 minutes before serving.