*  Exported from  MasterCook Mac  *
 
                      Creamy Chicken Angelo and Pasta
 
 Recipe By     : adapted by Betsy Burtis
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    boneless skinless chicken breast halves
    1      lg            egg -- lightly beaten
      1/3  c             all-purpose flour -- + 2 tbsp
    2      ozs           mozzarella cheese -- finely shredded
      3/4  tsp           garlic powder
      1/2  tsp           salt
      1/8  tsp           freshly ground black pepper
    5      tbsps         olive oil -- divided
      1/4  lb            mushrooms -- sliced
    1      can           artichoke hearts -- quartered
    2      med           tomatoes -- cut in 1/8 and seede
    1 1/2  c             half and half
    2      tbsps         sherry
      1/4  c             grated Parmesan cheese
    6      ozs           angel hair pasta
                         chopped parsley -- for garnish
 
 Beat egg in small bowl.  On waxed paper, mix flour, mozarella, garlic pod
 er, salt, and pepper.  Pound chicken flat between two pieces of plastic w
 rap.  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 tende
 r 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, arti
 choke hearts, and tomato.  Cook until mushrooms are tender.  Stir in 2 tb
 sp 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 pie
 ce of chicken and additional sauce on each place.  Sprinkle with parsley 
 and serve.
 
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 Per serving: 687 Calories; 36g Fat (48% calories from fat); 38g Protein; 
 51g Carbohydrate; 146mg Cholesterol; 559mg Sodium