Chicken and Artichoke Penne with a White Sauce

Chicken and Artichoke Penne with a White Sauce

2-3 boneless chicken breasts cut into 1 inch pieces
½ can whole artichoke hearts, drained (or substitute a red or orange pepper, and ½ an onion, sliced)
8 fresh mushrooms, sliced
¾ can (6 ounces) black olives, drained and chopped (or not)
1 pinch paprika, optional, for color before serving.
1 T olive oil
10 ounces penne pasta (or a shell or bowtie, just not spaghetti)
2 cups homemade béchamel sauce with parmesan

Bechamel Sauce:
¼ cup butter or margarine
2 T grated onion
2 T flour
1 cup chicken broth
1 cup half and half
½ tsp salt (or a little less, taste when adding)
¼ tsp ground pepper, black or white
1 pinch dried thyme
1 pinch ground cayenne
¼ to 1/3 cup grated Parmesan (I use canned)
Makes 2 cups.

Melt butter in a 1-quart glass measure or medium bowl for about 40 seconds on HIGH, add grated onion and flour and mix well, microwave for about 20 seconds. Slowly add room temp broth and half and half (NOT hot), stirring constantly. Cook uncovered for 5-6 minutes on HIGH or until sauce is thickened, after 2 minutes stir, then stir again every 30 seconds to 1 minute as needed, Do not boil. Add seasonings.

Cook pasta in large pot of boiling water. Drain.
Heat olive oil in large frying pan over medium to med high heat. Saute chicken (and peppers if using) until cooked, maybe light brown in color. Deglaze with white wine or vermouth if desired. Add artichoke hearts (if using), olives, mushrooms to pan; heat through. Add warm béchamel sauce to pan, toss, serve with more Parmesan if desired.