Entrees
1 pound boneless, skinless chicken breasts, trimmed, halved lengthwise, and sliced ¼ inch thick
1¼ teaspoons 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
Pat chicken dry with paper towels and season with 1 teaspoon salt and ½ teaspoon pepper. Melt 2 tablespoons butter in Dutch oven over medium-high heat. Add chicken, breaking up any clumps, and cook until lightly browned and just cooked through, 2 to 3 minutes; transfer to bowl and cover to keep warm.
Add remaining 2 tablespoons butter to now-empty pot and melt over medium heat. Add onion, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper and cook, stirring occasionally, until onion is softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Stir in broth, artichokes, and wine, scraping up any browned bits, and bring to boil. Stir in noodles, reduce heat to medium-low, and simmer gently, stirring occasionally, until noodles are tender, 8 to 10 minutes.
Stir in peas, 1 tablespoon dill, lemon zest and juice, and cooked chicken and any accumulated juices. Cook, stirring gently, until chicken is heated through, 1 to 2 minutes. Season with salt and pepper to taste, sprinkle with remaining 1 tablespoon dill, and serve.