Chicken Artichoke Mostaccioli In Bechamel Sau

Chicken Recipes 'To-Go'

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Ingredients:

MAIN INGREDIENTS

1 entire unsplit chicken
1 breast (2 chicken breast
1 pieces), deboned
1 can (8-1/2 oz.) artichoke
1 hearts - not marinated
6 to 8 medium-sized fresh
1 mushrooms, sliced
1/2 can black olives, slivered
1 dash paprika
1 olive oil
10 oz cooked mostaccioli
2 cup (about) of bechamel sauce

BECHAMEL SAUCE

4 tbsp butter or margarine
2 tbsp grated onion
2 tbsp all-purpose flour
1 cup chicken broth
1 cup half-and-half
1/2 tsp salt
1/4 tsp white pepper
1 dash ground thyme
1 dash cayenne pepper

Instructions:

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.

Servings: 4

:: TOP ::

Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.

"We were not satisfied with the qualities which nature gave to poultry; art stepped in and, under the pretext of improving fowls, has made martyrs of them." Jean-Anthelme Brillat-Savarin (1755-1826)