Title: Angel hair pasta with mushrooms and artichokes
 Categories: Pasta, Poultry, Veggies, Favorite, Posted-mm
      Yield: 4 Servings
 
    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
 
  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.