Angel Hair Pasta With Mushrooms And Artichokes Recipe

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.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

R8chel2 REVIEW:
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!
Guest Foodie REVIEW:
July 2, 2013

I couldn't get any sweet vermouth so I used white wine. Very good recipe.

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