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)
Preparation
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.
