Angel Hair Pasta with Mushrooms and Artichokes

Title:
Angel Hair Pasta with Mushrooms and Artichokes

Yield:
4 Servings

Categories:
Pasta,
Poultry,
Vegetables,
Favorite




Ingredients:





   1/2 lb Fresh angel hair pasta


     1 c  Fresh shitake mushrooms,


          -thinly sliced


     4 cl Garlic, minced


   1/4 c  Extra virgin olive oil


     4    Chicken breasts, skinned,


          -boned, cut into 1-inch pcs.


     1 c  All-purpose flour


    14 oz Can artichoke hearts,


          -drained and quartered


   1/2 c  Sweet vermouth


     1 c  Chicken broth


   1/8 c  Fresh lemon juice


     1 c  Heavy cream


     1 c  Grated Parmesan cheese


     1 ts 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 
on Dec 18,


 1997