1/2 lb fresh angel hair pasta
1 cup fresh shitake mushrooms, thinly sli, ced
4 cl garlic, minced
1/4 cup extra virgin olive oil
4 chicken breasts, skinned, boned, cu, t into 1-inch pc
1 cup all-purpose flour
14 oz can artichoke hearts, drained and q, uartered
1/2 cup sweet vermouth
1 cup chicken broth
1/8 cup fresh lemon juice
1 cup heavy cream
1 cup grated parmesan cheese
1 tsp 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
Servings: 4 servings
Angel Hair Pasta With Mushrooms & Artichokes Recipe brought to you by Recipe Ideas
Categories: Italian; Mushroom; Pasta; Vegetable
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions back into antiquity, in fact as far back into history as the Egyptians, and possibly even further than that. In practice though, mostly, these ancient records were just basic pictorial recipes for meal preparation.
As we move into The time of the romans 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. He describes how the meals were divided into appetizers, main meal and afters, something we still use today. Aspicius also recounts how the cooks of his times made use of a good variety of aromatic flavors, including a few you will know for example bay, rue and dill. During the next few hundred years, the wealthy families of the West strove to serve the best banquets, and as a consequence, cooks and their collection of recipes became highly prized. Notwithstanding that, it was during the 19th century that cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and writing down recipes of the day. By the time we get to the twentieth century, cooking books were greatly in demand due to more people being able to read, people having more free time and disposable income. |
We hope you enjoy this Angel Hair Pasta With Mushrooms & Artichokes recipe.
