Dice onion and garlic and put into medium size mixing bowl. Then add oil, rosemary, thyme, sage, salt and pepper and stir gently. Put chicken breasts in marinate and cover tightly with foil or plastic wrap. Refrigerate for about an hour occasionally turning chicken and spooning marinate over it.
Get out a large skillet and pan (for noodles). Take chicken and marinate and put in skillet and cover. Cook on medium-low heat occasionally flipping until the chicken is no longer pink. Half way through cooking chicken cook noodles as is directed on the package. Set noodles aside when done.
When the chicken is done put on serving palter. Take the leftover cooked marinate in the pan and pour over noodles. Add a dash of salt and serve.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.