*  Exported from  MasterCook  *
 
              CHICKEN ARTICHOKE MOSTACCIOLI IN BECHAMEL SAUCE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Chicken
                 Vegetables                       Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----MAIN INGREDIENTS-----
    1                    Entire unsplit chicken
                         Breast (2 chicken breast
                         Pieces), deboned
    1       cn           (8-1/2 oz.) artichoke
                         Hearts - NOT marinated
    6                    To 8 medium-sized fresh
                         Mushrooms, sliced
      1/2   cn           Black olives, slivered
                         Dash paprika
                         Olive Oil
   10       oz           Cooked mostaccioli
    2       c            (about) of Bechamel sauce
                         -----BECHAMEL SAUCE-----
    4       tb           Butter or margarine
    2       tb           Grated onion
    2       tb           All-purpose flour
    1       c            Chicken broth
    1       c            Half-and-half
      1/2   ts           Salt
      1/4   ts           White pepper
                         Dash ground thyme
                         Dash cayenne pepper
 
   1. Cut chicken into bite-sized chunks, and artichoke hearts into small
   bite-sized pieces. 2. Over medium heat, saute strips of chicken in virgin
   olive oil until chicken is light to golden brown in color. 3. Add artichoke
   hearts to pan and heat for about 90 seconds. 4. Turn heat to low, add
   cooked noodles to pan, and heat until warm. 5. Add warm Bechamel sauce to
   pan and toss ingredients 3-4 times. 6. Serve. 7. Add freshly grated black
   pepper and fresh parmesan cheese to taste. 8. Sprinkle dash of paprika over
   food for color.
   
   BECHAMEL SAUCE (Microwave instructions):
   
   1. In microwave oven, melt butter in a 1-quart glass measuring pitcher for
   about 1 minute at HIGH).  Add grated onion and flour, then mix well.
   Gradually add warm or room temperature chicken broth (NOT hot) and
   half-and-half to container, stirring constantly.  Cook uncovered for 5-6
   minutes at HIGH, or until sauce is thickened.  Do NOT boil.  After 2
   minutes, stir mixture, then stir again every 30 seconds to one minute.
   
   2. Remove from oven; add seasonings; stir.
  
 
 
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