INGREDIENTS
1 1/2
to 2 lb boneless skinless chicken thighs
4
tsp Cajun/Creole Seasoning
1 14 ounce can
quartered artichoke hearts, drained
1
jar Alfredo sauce
1 cup
chicken broth
3 cups
uncooked medium egg noodles
1
tomato, diced
1/4 cup
grated parmesan cheese