Angel hair pasta with mushrooms and artichokes

Yield: 4 Servings

Measure 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 \N 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

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 Posted to MM-Recipes Digest V4 #329 by Suzy <suzy@...> on Dec 18, 1997

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