Chicken Artichoke Mostaccioli in Bechamel Sauce
| Yield: | 4 Servings |
| Categories: | Chicken, Pasta, Vegetables, Sauces |
| 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 |
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