Ingredients

• 4 tablespoons butter, divided
• 1 pound boneless skinless chicken breast halves
• 2 cups Birds Eye® Recipe Ready Sliced Carrots
• 1 cup chicken broth
• 8 ounces wide egg noodles, cooked according to package directions
• 1/4 cup grated Parmesan cheese

Instructions

1. Melt 2 Tbsp. butter in 12-inch nonstick skillet and cook chicken, turning once, 8 minutes or until golden brown.*
2. Add Recipe Ready Cuts Sliced Carrots and chicken broth. Bring to a boil over high heat. Reduce heat to low and simmer covered 5 minutes.
3. Toss hot cooked noodles in serving bowl with remaining butter and parmesan cheese. Top with chicken and carrots and sprinkle, if desired, with parsley.