CHICKEN-ARTICHOKE PASTA WITH HERBS

Chicken-Artichoke Pasta with Herbs image

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.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of 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)

Steps:

In small bowl, mix parsley, chives and tarragon; set aside. Cook and drain noodles as directed on package.
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.
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.
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 Facts : Calories 730, Carbohydrate 50 g, Cholesterol 190 mg, Fat 5, Fiber 8 g, Protein 44 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 1440 mg, Sugar 4 g, TransFat 1 g