Title: Creamy Chicken Angelo & Pasta
Categories: Pasta Poultry
Yield: 4 Servings

4		Boneless skinless chicken breast ha
1	lg	Egg; lightly beaten
1/3	c	All-purpose flour; + 2 tbsp
2		Mozzarella cheese; finely shredded
3/4	ts	Garlic powder
1/2	ts	Salt
1/8	ts	Freshly ground black pepper
5		Olive oil; divided
1/4	lb	Mushrooms; sliced
1	cn	Artichoke hearts; quartered
2	md	Tomatoes; cut in 1/8 and seede
1 1/2	c	Half and half
2		Sherry
1/4	c	Grated parmesan cheese
6		Angel hair pasta
		Chopped parsley; for garnish

Beat egg in small bowl. On waxed paper, mix flour, mozarella, garlic poder , salt, and pepper. Pound chicken flat between two pieces of plastic wrap. Dip chicken in egg and then dredge in flour mixture.

Prepare water for boiling pasta.

In large skillet, heat 3 tablespoons olive oil. Cook chicken until tender and browned, about 3 minutes on each side. Remove to platter and keep warm .

To the drippings in skillet add remaining olive oil. Add mushrooms, artich oke hearts, and tomato. Cook until mushrooms are tender. Stir in 2 tbsp o f flour, and salt and pepper to taste. Cook 1 minute. Stir in half and ha lf and sherry; cook stirring contantly, until mixture thickens.

Cook pasta. Add Parmesan cheese to sauce and stir until melted. Remove 1 cup of sauce and toss with drained pasta. Put some of the pasta, a piece o f chicken and additional sauce on each place. Sprinkle with parsley and se rve.

~ - - - - - - - - - - - - - - - - - Contributor: adapted by Betsy Burtis Preparation Time: 0:00

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