One Pan Egg Noodles with Chicken Artichokes and Dill
Ingredients
- 1 pound boneless, skinless chicken breasts , trimmed, halved lengthwise, and sliced ¼ inch thick
- 1 teaspoon table salt , divided
- ¾ teaspoon pepper , divided
- 4 tablespoons unsalted butter , divided
- 1 onion, chopped fine
- 4 garlic cloves , minced
- 4 cups chicken broth
- 9 ounces frozen quartered artichoke hearts , thawed
- ¼ cup dry white wine
- 8 ounces (4 cups) wide egg noodles
- 1 cup frozen peas
- 2 tablespoons minced fresh dill , divided
- ½ teaspoon grated lemon zest plus 1 tablespoon juice
- ¼ cup grated Parmesan cheese , plus extra for serving
Instructions
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