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Chicken w/ Angel Hair Pasta and Mushroom Brandy Sauce Recipe

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This recipe for Chicken w/ Angel Hair Pasta and Mushroom Brandy Sauce, by , is from Renae's first cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Renae Rossow
Added: Tuesday, November 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1.5 lbs Boneless Skinless Chicken Breasts
3 c roughly chopped Portobella Mushrooms
8 oz Angel Hair Pasta
1 large onion roughly chopped
4 garlic cloves minced
1 c Brandy
2 c Beef Broth
2 tbsp. of flour
2 tbsp. Olive Oil
Salt and Pepper

Directions:
Directions:
Heat a large skillet over med high heat. Add olive oil. Salt and pepper both sides of the chicken breasts and cook 3 to 4 minutes per side in the skillet. While the chicken is cooking, bring water to a boil and cook pasta according to package directions. Make sure to liberally add salt to the water to give your pasta an ocean bath. When chicken is done, take out of pan and set aside to cool. Chicken will not be cooled all the way. Add onion and let saute until edges have browned. Turn heat down to medium. Add garlic and mushrooms at the same time and saute for 5 minutes. While sauteeing the vegetables, roughly chop the chicken into large chunks. Add chicken to
the pan and continue cooking. Sprinkle mixture with flour and toss to coat. Add cup of brandy and stir. Add beef broth and stir. Lightly cover leaving room for steam to escape. After 10 minutes, check for desired consistency. Add pasta, stir and serve immediately.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I started to make tetrazzini and realized I had no milk or sherry so this was a quick fix to the problem!

 

 

 

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