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Chicken-Artichoke Pasta with Herbs

For a casual or dressed-up dinner, try this 25-minute meal of egg noodles in a creamy wine sauce, paired with Progresso® artichoke hearts and chicken. Make it your way with the quick and easy variation below.

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  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4

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
cup whipping cream
1/2
teaspoon salt
1 1/4
cups shredded Parmesan cheese (5 oz)

Directions

  • 1 In small bowl, mix parsley, chives and tarragon; set aside. Cook and drain noodles as directed on package.
  • 2 Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring frequently, until no longer pink in center. Remove chicken; cover to keep warm.
  • 3 Add artichokes to skillet; cook 1 minute. Add garlic; cook 30 seconds. Stir in wine. Heat to boiling; boil 30 seconds or until liquid begins to reduce. Add whipping cream; boil until slightly thickened, about 5 minutes. Remove from heat.
  • 4 Reserve 1 tablespoon of the herb mixture. Stir chicken, salt, 1 cup of the cheese and the remaining herb mixture into sauce. Serve with noodles; top with reserved herbs and remaining 1/4 cup cheese.

EXPERT TIPS

Expert Tips

A combination of fresh herbs adds to the flavor depth of this dish. Pair mild herbs such as parsley with stronger herbs such as tarragon. Fresh chives pair well with all herbs and add a mild onion note, while both tarragon and basil have a background hint of anise to unify them.

Garnish this dish with fresh herb sprigs and lemon wedges.

Recipe Variation Veggie-Artichoke Pasta with Herbs: Omit the chicken and use vegetable broth if not using wine. Add 1 cup julienne carrots (from 10-oz bag) and 1 cup fresh sugar snap peas along with the artichokes.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
730
(
Calories from Fat
350),
% Daily Value
Total Fat
38g
38%
(Saturated Fat
21g,
21%
Trans Fat
1g
1%
),
Cholesterol
190mg
190%;
Sodium
1440mg
1440%;
Total Carbohydrate
50g
50%
(Dietary Fiber
8g
8%
  Sugars
4g
4%
),
Protein
44g
44%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
10%;
Calcium
50%;
Iron
20%;
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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