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Chicken-Artichoke Pasta with Herbs

  • Prep 25 min
  • Total 25 min
  • Servings 4
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For a casual or dressed-up dinner, try this 25-minute meal of egg noodles in a creamy wine sauce, paired with artichoke hearts and chicken. Make it your way with the quick and easy variation below.
Created Sep 8, 2011

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) 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)

Steps

  •  
    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.

Nutrition Information

No nutrition information available for this recipe
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