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Skillet Tarragon Chicken with Noodles|Craving Something Healthy

Skillet Tarragon Chicken with Noodles

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Author Craving Something Healthy


  • 1 pound boneless skinless chicken breasts, sliced and pounded into even pieces
  • 1 tablespoon canola oil
  • 1 tablespoon butter
  • 1 small onion diced
  • 4 ounces baby bella mushrooms sliced
  • 1 clove garlic minced
  • 2 tablespoons flour
  • 2 tablespoons tomato paste
  • 3 cups Progresso Unsalted Chicken Cooking Stock
  • 1 teaspoon kosher salt
  • 1 teaspoon dried tarragon
  • 8 ounces Pappardelle pasta noodles broken into pieces
  • 3/4 cup whole milk full fat Greek yogurt


  • Pat the chicken breast pieces dry, and sprinkle them with salt and pepper.
  • Heat the oil and butter in a large sauté pan over medium high heat.
  • Saute the chicken breasts until golden on each side (about 2 minutes per side)
  • Remove the chicken from the pan, and place on a plate, and set aside.
  • Add the onions, mushrooms and garlic to the saute pan, and let cook for about 2 more minutes until softened.
  • Add the flour, and stir for about 30 seconds. Add the tomato paste, and stir again to combine.
  • Slowly pour in the Progresso Cooking Stock, salt, and tarragon, and stir well. Bring the stock to a boil, and then add the dried pasta. Mix to submerge the pasta, and lay the chicken breasts on top of the pasta.
  • Reduce the heat to low, cover, and let simmer for about 8-10 minutes or until the chicken is cooked through, and the pasta is al dente.
  • Remove the pan from the heat.
  • Place the Greek yogurt in a bowl or measuring cup, temper the yogurt by slowly adding a soup ladle full of the pan sauce to the yogurt, while stirring to combine.
  • Add the warmed yogurt into the sauce, and stir well to combine the chicken and noodles with the sauce.
  • Serve immediately.