Chicken Artichoke Mostaccioli In Bechamel Sauce

Course : Italian
Serves: 4
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1 whole entire unsplit chicken breast -- (2 chicken breast piece) deboned
1 can artichoke -- (8-1/2 oz.)
1 medium heart - not marinated
6 medium fresh mushrooms -- sliced
1/2 can black olives -- slivered
1 dash paprika
2 tablespoons olive oil
10 ounces cooked mostaccioli
2 cups bechamel sauce
4 tablespoons butter or margarine
2 tablespoons grated onion
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon white pepper
1 dash ground thyme
1 dash cayenne pepper

Preparation / Directions:

1. Cut chicken into bite-sized chunks, and artichoke hearts into small bite-sized pieces. 2. Over medium heat, sauté‚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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