Angel Hair Pasta With Mushrooms & Artichokes Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Fresh angel hair pasta,
1 cup: Fresh shitake mushrooms, thinly sliced
4 centiliter: Garlic, minced
1/4 cup: Extra virgin olive oil,
4: Chicken breasts, skinned, boned, cut into 1-inch pcs.
1 cup: All-purpose flour,
14 ounce: Can artichoke hearts, drained and quartered
1/2 cup: Sweet vermouth,
1 cup: Chicken broth,
1/8 cup: Fresh lemon juice,
1 cup: Heavy cream,
1 cup: Grated Parmesan cheese,
1 tsp: 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.
From the recipe files of suzy@ bestweb
Source from luhu.jp
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.
From the recipe files of suzy@ bestweb
Source from luhu.jp