Chicken Artichoke Mostaccioli In Bechamel Sauce Recipe

Step 1

Cut chicken into bite-sized chunks, and artichoke hearts into small bite-sized pieces.

Step 2

Over medium heat, saute strips of chicken in virgin olive oil until chicken is light to golden brown in color.

Step 3

Add artichoke hearts to pan and heat for about 90 seconds.

Step 4

Turn heat to low, add cooked noodles to pan, and heat until warm.

Step 5

Add warm Bechamel sauce to pan and toss ingredients 3-4 times.

Step 6


Step 7

Add freshly grated black pepper and fresh parmesan cheese to taste.

Step 8

Sprinkle dash of paprika over food for color.

BECHAMEL SAUCE (Microwave instructions):

Step 9

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.

Step 10

Remove from oven; add seasonings; stir.

Things You'll Need

----------MAIN INGREDIENTS--------------
  • 1 Entire unsplit chicken
  • Breast (2 chicken breast
  • Pieces), deboned
  • 1cn (8-1/2 oz.) artichoke
  • Hearts - NOT marinated
  • 6 To 8 medium-sized fresh
  • Mushrooms, sliced
  • 1/2cn Black olives, slivered
  • Dash paprika
  • Olive Oil
  • 10oz Cooked mostaccioli
  • 2c (about) of Bechamel sauce
-----------BECHAMEL SAUCE---------------
  • 4tb Butter or margarine
  • 2tb Grated onion
  • 2tb All-purpose flour
  • 1c Chicken broth
  • 1c Half-and-half
  • 1/2ts Salt
  • 1/4ts White pepper
  • Dash ground thyme
  • Dash cayenne pepper

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