Categories: Pasta, Chicken, Vegetables, Sauces 
      Yield: 4 servings 
  
------------------------------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.