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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (542g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 426 (40%)|
|Amt Per Serving||% DV|
|Total Fat 47.3g||63 %|
|Saturated Fat 16g||80 %|
|Monounsaturated Fat 21.1g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 244.9mg||75 %|
|Sodium 1063.3mg||37 %|
|Potassium 1070.5mg||28 %|
|Total Carbohydrate 98.3g||29 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 92g|
|Protein 61.2g||87 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1064
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