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Title: Angel Hair Pasta with Mushrooms & Artichokes
Categories: Pasta Poultry Vegetable
Yield: 4 Servings
| 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
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