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 (e 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.