------------------------------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 (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.