Chicken 'n Artichokes with Angelhair

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
  1. In large fry pan, over medium heat, cook mushrooms, onions and garlic in wine until mushrooms are tender; about 3 minutes.
  2. Remove mixture from dutch oven; set aside.
  3. In same pan, over medium-high heat, brown chicken
    with basil in oil.
  4. Stir in wine sauce, artichokes and onion/mushroom mixture.
  5. Bring to a boil; reduce heat and simmer covered.
  6. Stir in cream. (optional)
  7. Heat through.
  8. Serve over hot cooked angelhair.
  9. Serves 6-8
    @2001 lmw

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