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  • Angel Hair Pasta With Mushrooms And Artichokes

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    Angel Hair Pasta With Mushrooms And Artichokes
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 lb Fresh angel hair pasta
    • 1 c. Fresh shitake mushrooms, thinly sliced
    • 4 cl Garlic, chopped
    • 1/4 c. Extra virgin extra virgin olive oil
    • 4 x Chicken breasts, skinned, boned, cut into 1-inch pieces.
    • 1 c. All-purpose flour
    • 14 ounce Can artichoke hearts, liquid removed 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 tsp Dry tarragon

    Directions

    1. Cook pasta, drain well. Set aside, and keep hot.
    2. Cook mushrooms and garlic in oil in a large skillet over medium-high heat, stirring constantly, till tender. Remove mushrooms and garlic, reserving oil in skillet; set vegetables aside, and keep hot.
    3. Dredge chicken in flour; brown chicken in oil in skillet over medium heat.
    4. Remove chicken, reserving drippings in skillet; set chicken aside, and keep hot.
    5. Add in artichoke hearts to drippings; cook over medium-high heat, stirring constantly, till golden brown. Remove artichoke hearts, reserving drippings in skillet; set artichokes aside, and keep hot.
    6. Add in vermouth to drippings in skillet; cook over high heat, deglazing pan by scraping particles which cling to bottom. Add in chicken broth and lemon juice, and simmer 1 minute. Add in mushrooms, garlic, chicken and artichoke hearts.
    7. Add in heavy cream and Parmesan cheese; bring just to a boil. Reduce heat, and simmer 5-7 min, stirring constantly. Place pasta on a large serving platter, and top with chicken mix.
    8. Sprinkle with tarragon, and serve immediately.

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