In a large pot, bring 4 quarts of salted water to a boil over high heat.
Step 2
While water heats, combine flour and salt to taste in a shallow bowl.
Step 3
Dip each chicken thigh in flour and turn to coat all sides.
Step 4
In a heavy and deep 14-inch frying or sauté pan, heat olive oil over medium high heat. When pan is hot, add chicken in a single layer and cook until undersides are well browned, 5-7 minutes. (Cook chicken in batches if it won’t all fit in pan at the same time).
Step 5
Turn chicken over and cook to brown other sides, 3-5 minutes more.
Step 6
Remove chicken to a platter and set aside.
Step 7
To frying pan, add pasta sauce, wine, basil, and oregano. Stir well and bring to a simmer over high heat.
Step 8
Reduce heat to medium-high, add chicken, and cover pan. Simmer until chicken is no longer pink in center (cut to test), about 10 minutes.
Step 9
While chicken cooks and when the water boils, add egg noodles to water.
Step 10
Boil gently until noodles are tender to bite, about 8 minutes.
Step 11
Drain pasta well and toss with butter.
Step 12
Transfer chicken and noodles to serving platters. To serve, spoon chicken and sauce over noodles.
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