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Add a photoServings: 4
Ingredients
- 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
Directions
- Cook pasta, drain well. Set aside, and keep hot.
- Cook mushrooms and garlic in oil in a large skillet over medium-high heat, stirring constantly, till tender. Remove mushrooms and garlic, reserving oil in skillet; set vegetables aside, and keep hot.
- Dredge chicken in flour; brown chicken in oil in skillet over medium heat.
- Remove chicken, reserving drippings in skillet; set chicken aside, and keep hot.
- Add in artichoke hearts to drippings; cook over medium-high heat, stirring constantly, till golden brown. Remove artichoke hearts, reserving drippings in skillet; set artichokes aside, and keep hot.
- Add in vermouth to drippings in skillet; cook over high heat, deglazing pan by scraping particles which cling to bottom. Add in chicken broth and lemon juice, and simmer 1 minute. Add in mushrooms, garlic, chicken and artichoke hearts.
- Add in heavy cream and Parmesan cheese; bring just to a boil. Reduce heat, and simmer 5-7 min, stirring constantly. Place pasta on a large serving platter, and top with chicken mix.
- Sprinkle with tarragon, and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 335g | |
| Recipe makes 4 servings | |
| Calories 780 | |
| Calories from Fat 296 | 38% |
| Total Fat 33.69g | 42% |
| Saturated Fat 13.5g | 54% |
| Trans Fat 0.01g | |
| Cholesterol 90mg | 30% |
| Sodium 533mg | 22% |
| Potassium 537mg | 15% |
| Total Carbs 77.05g | 21% |
| Dietary Fiber 4.8g | 16% |
| Sugars 4.55g | 3% |
| Protein 33.5g | 54% |
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