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How To make Chicken Artichoke Mostaccioli In Bechamel Sauce
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.
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Full Ingredient list:
1 lb salmon filets
1 lb pasta of your choice
1 1/2 cup heavy cream
1 cup baby spinach
1/2 cup shredded parmesan cheese
1-2 tbsp garlic paste or minced garlic
1 tbsp unsalted butter
1 tbsp olive oil
2-3 tsp garlic powder
2-3 tsp onion powder
2-3 tsp dried oregano/Italian seasoning
2 tsp chili powder
2 tsp black pepper
1-2 tsp salt (depending on your preference)
Recipe directions:
Boil the noodles in the pasta water until tender (about 8-10 minutes).
Season the salmon generously with about 1/2 of the seasoning mixture. Cook the salmon on both sides for about 4-5 minutes until fully cooked. Add the butter into the pan after the salmon is done, followed by the spinach, garlic, and heavy cream. Season with the remaining seasoning, allow the sauce to reach a simmer and add in the cheese. Toss in the pasta and enjoy!