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.
Chicken-Artichoke Pasta with Herbs
- Prep Time 25 min
- Total 25 min
- Servings 4
- Ingredients 12
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 cup whipping cream
- 1/2 teaspoon salt
- 1 1/4 cups shredded Parmesan cheese (5 oz)
Instructions
-
Step1In small bowl, mix parsley, chives and tarragon; set aside. Cook and drain noodles as directed on package.
-
Step2Meanwhile, 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.
-
Step3Add 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.
-
Step4Reserve 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
730
Calories
38g
Total Fat
44g
Protein
50g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 730
- Calories from Fat
- 350
- Total Fat
- 38g
- 59%
- Saturated Fat
- 21g
- 103%
- Trans Fat
- 1g
- Cholesterol
- 190mg
- 64%
- Sodium
- 1440mg
- 60%
- Potassium
- 400mg
- 11%
- Total Carbohydrate
- 50g
- 17%
- Dietary Fiber
- 8g
- 34%
- Sugars
- 4g
- Protein
- 44g
% Daily Value*:
- Vitamin A
- 30%
- 30%
- Vitamin C
- 10%
- 10%
- Calcium
- 50%
- 50%
- Iron
- 20%
- 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 Choice
3Tips from the Betty Crocker Kitchens
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