Chicken-Artichoke Pasta with Herbs

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.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

4

servings

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)
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 730
    • (Calories from Fat 350),
  • Total Fat 38g
    • (Saturated Fat 21g,
    • Trans Fat 1g),
  • Cholesterol 190mg;
  • Sodium 1440mg;
  • Total Carbohydrate 50g
    • (Dietary Fiber 8g,
    • Sugars 4g),
  • Protein 44g;
Percent Daily Value*:
    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.