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Chicken-Artichoke Pasta with Herbs
Chicken-Artichoke Pasta with Herbs
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Prep Time:
25 minutes
Total Time:
25 minutes
Indulge in a luxurious 25-minute meal of creamy wine sauce egg noodles with artichoke hearts and chicken. Versatile and quick to create for any occasion.
Ingredients:
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh tarragon leaves
  • 4 cups uncooked medium egg noodles (8 oz)
  • 1 tablespoon olive oil
  • 1 package (14 oz) uncooked chicken breast tenders (not breaded), cut into 1 1/2-inch pieces
  • 1 can (14 oz) Progresso™ artichoke hearts, drained, quartered
  • 3 large cloves garlic, finely chopped
  • 1/3 cup white wine or chicken broth
  • 1 1/4 cups shredded Parmesan cheese (5 oz)
Instructions:
  • Combine fresh parsley, chives, and tarragon in a small bowl; set aside. Cook noodles according to package instructions and then drain.
  • Heat oil in a 10-inch nonstick skillet over medium-high heat. Cook chicken, stirring frequently, for 5 to 7 minutes until no longer pink in the center. Remove chicken and cover to keep warm.
  • In a skillet, quickly sauté artichokes for 1 minute. Add garlic and cook for another 30 seconds. Pour in wine and bring to a rapid boil for 30 seconds until it starts to reduce. Slowly add whipping cream and simmer until slightly thickened, around 5 minutes. Take off the heat and enjoy!
  • Set aside 1 tablespoon of the herb mixture. Combine chicken, salt, 1 cup of cheese, and the rest of the herb mixture into the sauce. Serve over noodles; garnish with the reserved herbs and the remaining 1/4 cup of cheese.

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