On Mar 19, 4:40Â*pm, Melba's Jammin' >
wrote:
> I was going to make this up for supper tonight until I heard the
> remarkably loud sound of running water. Â*I thought Someone was messing
> around with the water faucets outside and decided that wasn't likely. Â*
> Shortening an off-topic story, the water softener sprung a high pressure
> leak that left water all over hell and gone in the laundry area of the
> basement. Â*If I were neater and didn't have clean clothes in varying
> stages of disarray, not so much would have gotten wet. Â*Everything did
> and we've spent the last 3 hours cleaning up the mess. Â*I am mindful
> that it could have been *so* much worse. Â*Blech! Â*Everything's getting a
> quick wash€¹€¹again. Â*Feh.
>
> So, this is not going to be for tonight's supper after all. Â*My initial
> thought about this was that I wouldn't use so much chicken and would
> plan for one meal and maybe lunch for one. Â*Then I got to thinking that
> I might as well make the whole thing and have two meals (three?). Â*I
> thought about freezing some of it.
>
> That's my question€¹do you see anything here that would weigh against
> freezing for future enjoyment. Â*Or should I just plan to eat it a couple
> nights apart?
>
> I plan to do it tomorrow. Â*And I plan to use evaporated 2% milk instead
> of the heavy cream. Â*Shoot me. Â*And I won't use nearly that much
> Parmesan cheese -- half a cup at most; maybe less.
>
> Angel Hair Pasta with Mushrooms and Artichokes
>
> Recipe By: Posted to r.f.c. by Barb Schaller, 3-19-2010, who got it from
> some website Alex knows when.
>
> Serving Size: 4? Â*6?
>
> 1 lb. Fresh angel hair pasta
> 1 cup Fresh shitake mushrooms thinly sliced
> 4 cloves Garlic minced
> 1/4 cup Extra virgin olive oil
> 4 Chicken breasts skinned boned, cut into
> 1-inch pieces
> 1 cup Flour
> 14 ounces Canned artichoke hearts drained and
> quartered
> 1/2 cup Sweet vermouth
> 1 cup Chicken broth
> 1/8 cup Fresh lemon juice
> 1 cup Heavy cream
> 1 cup Parmesan cheese Grated
> 1 teaspoon 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.
>
> Notes:
>
> Notes: Â* From some web site.
>
> --
> Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller
> Gumbo Â* 3-11-2010

aw, just go ahead and make it.....it's sounding so good I bet it won't
sit around for more than a day or two!!

sorry about the mess, don't you just hate it when stuff like that
happens???