Recipe - Chicken Artichoke Mostaccioli In Bechamel Sauce

MAIN INGREDIENTS
1 Entire unsplit chicken
Breast (2 chicken breast
Pieces), deboned
1 cn (8One half oz.) artichoke
Hearts NOT marinated
6 To 8 mediumsized fresh
Mushrooms, cut or sliced up
One half cn Black olives, slivered
Dash paprika
Olive Oil
10 ounce Cooked mostaccioli
2 cup (about) of Bechamel sauce

BECHAMEL SAUCE
4 tablespoon Butter or margarine
2 tablespoon Grated onion
2 tablespoon Allpurpose flour
1 cup Chicken broth
1 cup Halfandhalf
One half teaspoon Salt
One fourth teaspoon White pepper
Dash ground thyme
Dash cayenne pepper

1. Cut chicken into bitesized chunks, and artichoke hearts into small
bitesized 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 34 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 1quart 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
halfandhalf to container, stirring constantly. Cook uncovered for 56
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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip