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
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We hope you enjoy this Angel Hair Pasta With Mushrooms & Artichokes recipe.
