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
Historians have traced the existence of recipes back into the far past, certainly as far back into recorded history as ancient Egypt, and maybe further still. Interesting though that maybe, in the main part, these ancient records were just very simple pictorial instructions for preparing food.
Fascinatingly, the oldest recipe discovered, according to academics are a few tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. Progressing into The time of the romans 25BC a man called Apicius created a number of scripts detailing recipes prepared by his fellow Romans. In his publication, he tells us how the roman meals were split into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the ancient Romans used a good variety of herbs, including some familiar names for example thyme, mint and asafoetida. As our culinary historical trip moves to more modern times we have a couple of cookery books which appeared in the 14th Century : a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the spicy food that is served today, but rather descriptions of the types of meals prepared by the cooks of the rich and wealthy people of the time. In the 15th century, knights returning from the crusades brought us a variety of foods and herbs from the holy land, including basil and rosemary. The introduction of these new herbs and spices prompted an outbreak in manuscripts on cookery, the majority of which still exist in private collections. Over the following few centuries, the rich families of the West competed to serve the most exotic meals, and consequentially the best cooks and their collection of recipes were much in demand. Even so, it wasn`t until the 1800s that cooking and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, verifying, and writing down recipes of the day. By the arrival of the twentieth century, cooking publications were highly popular mostly as a result of better eduction, more leisure time and having more disposable income. The introduction of television brings us TV cooks and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Angel Hair Pasta With Mushrooms & Artichokes recipe.
