----------- MAIN INGREDIENTS	2.00 Cup (about) of Bechamel sauce
------------	------------ BECHAMEL SAUCE
1.00 Entire unsplit chicken	-------------
Breast (2 chicken breast	4.00 Tbl Butter (or margarine)
Pieces), deboned	2.00 Tbl onion, Grated
1.00 Can (8-1/2 oz.) artichoke	2.00 Tbl All-purpose flour
Hearts - NOT marinated	1.00 Cup Chicken broth
6.00 To 8 medium-sized fresh	1.00 Cup Half-and-half
Mushrooms, sliced	0.50 Tsp Salt
0.50 Can Black olives, slivered	0.25 Tsp White pepper
Dash paprika	Dash thyme, Ground
Olive Oil	Dash cayenne pepper
10.00 Oz mostaccioli, Cooked

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.