Angel Hair Pasta With Mushrooms And Artichokes Recipe

• 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

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

fresh angel hair pasta, fresh shitake mushrooms, garlic, extra virgin, chicken breasts, allpurpose, sweet vermouth, chicken broth, lemon juice, heavy cream, parmesan cheese, tarragon

Taken from cookeatshare.com/recipes/angel-hair-pasta-with-mushrooms-and-artichokes-65374 (may not work)