Name: Angel Hair Pasta with Mushrooms and Artichokes
Ingredients: 1/2 lb Fresh angel hair pasta; 1 c Fresh shitake mushrooms, thinly sliced; 4 cl Garlic, minced; 1/4 c Extra virgin olive oil; 4 Chicken breasts, skinned, boned, cut into 1-inch pcs.; 1 c All-purpose flour; 14 oz Can artichoke hearts, drained 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 ts Dried tarragon

To tell men the worst about themselves is not to hinder conversion. On the contrary, the real impediment to conversion is the absence of conviction of sin. The preacher’s first duty is to address that fact by awakening the conscience to the meaning of sin, and to sin understood not simply as wrong action requiring forgiveness, but as an evil principle governing man’s very heart. A sinner’s knowledge of his own inability is therefore part of the knowledge which leads him to recognize that what he needs is a new nature.

Iain Murray

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy		Pasta, Poultry, Veggies, Favorite, Posted-mm	4	Servings

INGREDIENTS

1/2	lb	Fresh angel hair pasta
1	c	Fresh shitake mushrooms, thinly sliced
4	cl	Garlic, minced
1/4	c	Extra virgin olive oil
4		Chicken breasts, skinned, boned, cut into 1-inch pcs.
1	c	All-purpose flour
14	oz	Can artichoke hearts, drained 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	ts	Dried tarragon

INSTRUCTIONS

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.
From the recipe files of suzy@ bestweb
Posted to MM-Recipes Digest V4 #329 by Suzy <suzy@bestweb.net> on Dec 18,
1997

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