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Angel Hair Pasta with Mushrooms and Artichokes

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Pasta Poultry Vegetables

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

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 Posted to MM-Recipes Digest V4 #329 by Suzy <suzy@bestweb.net> on Dec 18, 1997