Angel hair pasta with mushrooms & artichokes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Fresh angel hair pasta |
| 1 | cup | Fresh shitake mushrooms, thinly sliced |
| 4 | cloves | Garlic, minced |
| ¼ | cup | Extra virgin olive oil |
| 4 | Chicken breasts, skinned, boned, cut into 1-inch pcs. | |
| 1 | cup | All-purpose flour |
| 14 | ounces | Can artichoke hearts, drained and quartered |
| ½ | cup | Sweet vermouth |
| 1 | cup | Chicken broth |
| ⅛ | cup | Fresh lemon juice |
| 1 | cup | Heavy cream |
| 1 | cup | Grated Parmesan cheese |
| 1 | teaspoon | Dried tarragon |
Directions
Cook pasta, drain well. Set aside, and keep warm.
Cook mushrooms and garlic in oil in a large skillet over medium-high heat, stirring constantly, until tender. Remove mushrooms and garlic, reserving oil in skillet; set vegetables aside, and keep warm.
Dredge chicken in flour; brown chicken in oil in skillet over medium heat. Remove chicken, reserving drippings in skillet; set chicken aside, and keep warm.
Add artichoke hearts to drippings; cook over medium-high heat, stirring constantly, until golden. Remove artichoke hearts, reserving drippings in skillet; set artichokes aside, and keep warm.
Add vermouth to drippings in skillet; cook over high heat, deglazing pan by scraping particles that cling to bottom. Add chicken broth and lemon juice, and simmer 1 minute. Add mushrooms, garlic, chicken and artichoke hearts. Add heavy cream and Parmesan cheese; bring just to a boil. Reduce heat, and simmer 5-7 minutes, stirring constantly.
Place pasta on a large serving platter, and top with chicken mixture.
Sprinkle with tarragon, and serve immediately.
From the recipe files of suzy@ bestweb