Ingredients

2 chicken breast halves, boned
8-1/2-oz. can artichoke hearts, not marinated
6 to 8 medium-sized fresh mushrooms, sliced
1/2 can black olives, slivered
dash paprika
olive oil
10 oz. cooked mostaccioli
2 C. of bechamel sauce
Bechamel Sauce:
4 Tbsp. butter or margarine
2 Tbsp. grated onion
2 Tbsp. all-purpose flour
1 C. chicken broth
1 C. half-and-half
1/2 tsp. salt
1/4 tsp. white pepper
dash ground thyme
dash cayenne pepper

Cooking Instructions

Cut chicken into bite-sized chunks, and artichoke hearts into small bite-sized pieces. Over medium heat, Saute strips of chicken in virgin olive oil until chicken is light to golden brown in color. Add artichoke hearts to pan and heat for about 90 seconds. Turn heat to low, add cooked noodles to pan, and heat until warm. Add warm bechamel sauce to pan and toss ingredients 3-4 times. Add freshly grated black pepper and fresh parmesan cheese to taste. Sprinkle dash of paprika over food for color. Serve. bechamel Sauce: In microwave oven, melt butter in a 1-quart glass measuring-pitcher for about 1 minute at high. Add grated onion and flour, mix well. Gradually add warm or room temperature chicken broth 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. Remove from oven; add seasonings; stir.
 
 
"For life is more than food, and the body more than clothing." (Luke 12:23)