Angel Hair Pasta with Mushrooms and Artichokes

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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