The first green item of spring has arrived: Chives! The oniony herb is usually the first thing to appear in my herb garden each spring after a very long winter so I think it’s worth celebrating with a new recipe.
This simple pasta dish only takes minutes to put together and makes a great side dish for chicken or beef. Think of this dish as an alternative to a baked potato with sour cream and chives.
Sour Cream and Chive Noodles
Serves 4 to 6 as a side dish
- 8 oz. (227 grams) dry egg noodles (equals about 4 cups of dry noodles)
- 2 teaspoons unsalted butter
- 1/4 cup chicken or vegetable stock or milk
- 1/2 cup sour cream
- 1 teaspoon dijon mustard
- 1/2 cup chopped chives, plus extra for garnish
- Salt and pepper, to taste
- Cook the noodles according to package directions (usually 5 to 6 minutes for al dente noodles). Drain the water once cooked and return the noodles to the pot.
- Add the butter and stir until melted. Pour in the chicken or vegetable stock (or milk) and add the sour cream and dijon. Add the chives and stir until the noodles are thoroughly coated.
- Season with salt and pepper to taste. Garnish with additional chopped chives and serve immediately.
Bon Appétit and Enjoy!
For more great ideas using chives, check out the Chive Archives.
Copyright Trish Coleman. Please contact the author to obtain permission for republication.