Side Pannel
Angel Hair Pasta with Mushrooms and Artichokes
Angel Hair Pasta with Mushrooms and Artichokes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta, Poultry
Ingredients List
- 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.
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.
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