Shelly's Recipe

CREAMY CHICKEN ANGELO AND PASTA

Category: Pasta - Chicken

4 boneless, skinless chicken breast halves
1 large egg, lightly beaten
1/3 cup flour + 2 tbsp
2 cups mozzarella cheese, finely shredded
3/4 tsp garlic powder
1/2 tsp salt
1/8 tsp pepper
5 tbsp olive oil, divided
1/4 lb mushrooms, sliced
1 can artichoke hearts, quartered
2 medium tomatoes; seeded and cubed
1 1/2 cups half and half
2 cups sherry
1/4 cup grated Parmesan cheese
6 oz pkg angel hair pasta
Garnish: Chopped parsley

Beat egg in a small bowl. On waxed paper, mix flour, cheese and spices. Lb chicken flat between two pieces of plastic wrap or in a resealable bag. Dip chicken in egg and then dredge in flour mixture. Boil pasta water.

In a skillet, heat 3 tbsp olive oil. Cook chicken until tender and browned, about 3 minutes on each side. Remove to platter; keep warm. To drippings in skillet, add remaining oil. Add mushrooms, artichoke hearts and tomatoes. Cook until mushrooms are tender. Stir in 2 tbsp flour, salt and pepper, to taste. Cook 1 minute. Stir in half and half and sherry; cook stirring constantly, until mixture thickens. Cook pasta. Add parmesan cheese to sauce; stir until melted. Remove 1 cup sauce; toss with drained pasta. Put some of pasta, a piece of chicken and additional sauce on each plate. Sprinkle with parsley. Serve. Serves 4