Chicken 'n Artichokes with Angelhair
Soup 'n Salads
Spuds 'n Veges
half pound sliced fresh mushrooms
half cup chopped green onions and/or pearl onions
4 cloves garlic; chopped (or 4.5 oz jar of minced garlic)
1/2 cup dry red or white wine (matter of taste)
1-1/2 cups skinned, boneless chicken breasts (cut into chunks)
3 Tbsp olive oil
1 (26 oz) jar of white wine sauce or pkg of Alfredo sauce
1 (9 oz) pkg frozen artichoke hearts, thawed/sliced
1 cup (1/2 pt) whipping cream
1 (1 lb) pkg Angelhair pasta cooked 3 minutes per directions; drained
In large fry pan, over medium heat, cook mushrooms, onions and garlic in wine until mushrooms are tender; about 3 minutes.
Remove mixture from dutch oven; set aside.
In same pan, over medium-high heat, brown chicken
with basil in oil.
Stir in wine sauce, artichokes and onion/mushroom mixture.
Bring to a boil; reduce heat and simmer covered.
Stir in cream. (optional)
Serve over hot cooked angelhair.
Tip: Want to know more about the person who contributed this recipe?
Run your mouse over the graphic top right.
[Soup 'n Salads]
[Spuds 'n Veges]
Send comments to
or add your recipe:
[New Recipe Form]