Recipe - Angel Hair Pasta With Mushrooms And Artichokes

One half pound Fresh angel hair pasta
1 cup Fresh shitake mushrooms,
thinly cut or sliced up
4 cl Garlic, minced
One fourth cup Extra virgin olive oil
4 Chicken breasts, skinned,
boned, cut into 1inch pcs.
1 cup Allpurpose flour
14 ounce Can artichoke hearts,
drained and quartered
One half cup Sweet vermouth
1 cup Chicken broth
1/8 cup Fresh lemon juice
1 cup Heavy cream
1 cup Grated Parmesan cheese
1 teaspoon Dried tarragon

Cook pasta, drain well. Set aside, and keep warm.

Cook mushrooms and garlic in oil in a large skillet over mediumhigh 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 mediumhigh 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 57 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 MMRecipes Digest V4 #329 by Suzy suzy@bestweb.net on Dec 18,
1997