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Angel Hair Pasta with Mushrooms and Artichokes

Angel Hair Pasta with Mushrooms and Artichokes is a pasta recipe made with Fresh Angel Hair Pasta, Fresh Shitake Mushrooms Thinly Sliced, Garlic Minced, Extra Virgin Olive Oil, and All Purpose Flour. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/2 lb
• 1 cup
• 4 clove
• 1/4 cup
• 4
• 1 cup
• 14 oz
• 1/2 cup
• 1 cup
• 1/8 cup
• 1 cup
• 1 cup
• 1 tsp

Method (preview)

1. 1

   Cook pasta, drain well. Set aside, and keep warm.

2. 2

   Cook mushrooms and garlic in oil in a large skillet over medium-high heat, stirring constantly, until tender.

3. 3

   Remove mushrooms and garlic, reserving oil in skillet; set vegetables aside, and keep warm.

4. 4

   Dredge chicken in flour; brown chicken in oil in skillet over medium heat.

5. 5

   Remove chicken, reserving drippings in skillet; set chicken aside, and keep warm.

6. 6

   Add artichoke hearts to drippings; cook over medium-high heat, stirring constantly, until golden.

7. 7

   Remove artichoke hearts, reserving drippings in skillet; set artichokes aside, and keep warm.

8. 8

   Add vermouth to drippings in skillet; cook over high heat, deglazing pan by scraping particles that cling to bottom.

9. 9

   Add chicken broth and lemon juice, and simmer 1 minute.

10. 10

    Add mushrooms, garlic, chicken and artichoke hearts.

11. 11

    Add heavy cream and Parmesan cheese; bring just to a boil.

12. 12

    Reduce heat, and simmer 5-7 minutes, stirring constantly.

13. 13

    Place pasta on a large serving platter, and top with chicken mixture.

14. 14

    Sprinkle with tarragon, and serve immediately.