Creamy Chicken Angelo And Pasta
Serving Size : 4
Ingredients for prepare Creamy Chicken Angelo And Pasta
:
| Amount | Measure | Ingredient - Preparation Method |
| 4 | | boneless skinless chicken breast halves |
| 1 | large | egg - lightly beaten |
| 1/3 | cup | all-purpose flour - + 2 tbsp |
| 2 | ounces | mozzarella cheese - finely shredded |
| 3/4 | teaspoon | garlic powder |
| 1/2 | teaspoon | salt |
| 1/8 | teaspoon | freshly ground black pepper |
| 5 | tablespoons | olive oil - divided |
| 1/4 | pound | mushrooms - sliced |
| 1 | can | artichoke hearts - quartered |
| 2 | medium | tomatoes - cut in 1/8 and |
seede
creamy chicken angelo and pasta |
| 1 1/2 | cups | half and half |
| 2 | tablespoons | sherry |
| 1/4 | cup | grated parmesan cheese |
| 6 | ounces | angel hair pasta |
recipe Creamy Chicken Angelo And Pasta
Beat egg in small bowl. On waxed paper,
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mix flour, mozarella, garlic poder, salt, and pepper. Pound chicken flat between two pieces of plastic wrap.
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Dip chicken in egg and then dredge in flour mixture. Prepare water for boiling pasta. In large
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skillet, heat 3 tablespoons olive oil. Cook chicken until tender and browned,
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about 3 minutes on each side. Remove to platter and keep warm.
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To the drippings in skillet add remaining olive oil. Add mushrooms, artichoke hearts, and tomato.
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Cook until mushrooms are tender. Stir in 2 tbsp of flour, and salt and pepper
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to taste. Cook 1 minute. Stir in half and half and sherry;
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cook stirring constantly, until mixture thickens. Cook pasta. Add Parmesan cheese to sauce
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and stir until melted. Remove 1 cup of sauce and toss with drained pasta. Put some of the pasta, a
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piece of chicken and additional sauce on each place. Sprinkle with parsley and
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serve.
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