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[SixApes]

Creme Olive Chicken
A recipie by SixApes

1 cup Eggnoodle
1 Large or Medium Chicken brest
12 Medium Green olives
1 Medium Red Onion

1 tablespoon Italian Seasoning
5 dashes of Seasoning Salt
3 tablespoons milk
3 tablespoon butter.

Poach chicken brest for 15 minutes at high heat.

Put Egg noddles on to cook for 10 minutes. After the 10 minutes, remove them from
the heat and leave in water to steep for later use.

Slice the red onion in half. Store other half in refrigerator. Slice onion into
thin strips. Half mince the strips into lengths approx. 1/2 inch in length.

Chop green olives

Remove chicken from water and chop into bits.

Combine chicken, onion and green olives into a tossing bowl. Add Italian Seasoning,
and seasoning salt to the bowl and add your 3 tablespoons splash of milk over contents.
Toss lightly with hands ensuing all onions, chicken and olives have about an even amount
of seasoning on them.

Heat skillet on high and add butter to surface. Let butter melt and cover the entire
surface. Strain noodles and add them to the skillet. Immediately add contents of bowl
to skillet with noddles and butter. Saute for 10 minutes letting flavors absorb evenly
throughout the dish.

Serve.

Enjoy!