Creamy Chicken Angelo And Pasta

Recipe Ingredients

4		Boneless skinless chicken breast halves
1		Egg - lightly beaten (large)
1/3 cup	20g / 0.7oz	All-purpose flour - + 2 tbsp
2 oz	56g	Mozzarella cheese - finely shredded
3/4 teaspoon	3.8ml	Garlic powder
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Freshly ground black pepper
5 tablespoons	75ml	Olive oil - divided
1/4 lb	113g / 4oz	Mushrooms - sliced
1		Artichoke hearts - quartered
2		Tomatoes - seeded and chopped (medium)
1 1/2 cups	355ml	Half and half
2 tablespoons	30ml	Sherry
1/4 cup	36g / 1.3oz	Grated parmesan cheese
6 oz	170g	Angel hair pasta
		Chopped parsley - for garnish

Recipe Instructions

Beat egg in small bowl. On waxed paper, mix flour, mozarella, garlic poder, salt, and pepper. Pound chicken flat between two pieces of plastic wrap. Dip chicken in egg and then dredge in flour mixture.

Prepare water for boiling pasta.

In large skillet, heat 3 tablespoons olive oil. Cook chicken until tender and browned, about 3 minutes on each side. Remove to platter and keep warm.

To the drippings in skillet add remaining olive oil. Add mushrooms, artichoke hearts, and tomato. Cook until mushrooms are tender. Stir in 2 tbsp of flour, and salt and pepper to taste. Cook 1 minute. Stir in half and half and sherry; cook stirring contantly, until mixture thickens.

Cook pasta. Add Parmesan cheese to sauce and stir until melted. Remove 1 cup of sauce and toss with drained pasta. Put some of the pasta, a piece of chicken and additional sauce on each place. Sprinkle with parsley and serve.

Source:
adapted by Betsy Burtis

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