Chicken Artichoke Mostaccioli In Bechamel Sauce
Chicken Artichoke Mostaccioli In Bechamel Sauce, a pasta recipe with simple ingredients and a clear method. Home cooking from the Soumac recipe library.
Chicken Artichoke Mostaccioli In Bechamel Sauce
Ingredients
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
Method
- 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.
More Pasta recipes
- Acorn Squash’N Pasta Soup
- Agliata Per Pasta(Garlic & Walnut Sauce For
- Amatriciana Sauce
- Angel Hair Pasta with Lemon & Garlic
- Angel Hair Soup with Chicken& Pine Nuts
- Angela’s Squid Spaghetti