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Angel Hair Pasta With Mushrooms And Artichokes
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- #34536
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1/2 pound fresh angel hair pasta
1 cup fresh shiitake mushrooms, thinly sliced
4 cloves garlic, minced
1/4 cup extra virgin olive oil
4 chicken breasts, skinned, boned, cut into 1-inch pcs.
1 cup all-purpose flour
1 can (14 ounce size) 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 teaspoon 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.
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reviews & comments
January 6, 2018
Delicious! I substituted the sweet vermouth with Sauvignon Blanc- came out perfect and also paired that wine with the meal! Definitely a keeper!
July 2, 2013
I couldn't get any sweet vermouth so I used white wine. Very good recipe.