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Recipe: Angel Hair Pasta With Mushrooms And Artichokes
Similar Categories: Angel, Hair, Pasta, Mushrooms, Artichokes
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.
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.
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