Mediterranean Chicken Pasta

This is another recipe from the Pendulum Court.  It is one of my favorite dishes there.

*To make thicker: Make sauce a day before so it can refrigerate.  On day of service heat sauce over stove and mix with pasta just before serving.

INGREDIENTS

1 Tbsp butter
2 cloves garlic
6 oz mushrooms
6 chicken tenders
2 1/2 Tbsp butter
2 1/2 Tbsp flour
3 c milk
5.5 oz Neufchatel cheese
1/3 c Parmesan cheese, grated
1 1/4 tsp chicken bullion
3 Tbsp lemon juice
1 c water
3/4 tsp salt
7 oz (1/2 can) chopped tomatoes
6.5 oz artichoke hearts, quartered & separated
1 lb pasta (bow tie or penne)

DIRECTIONS

Cut chicken into bite sized pieces.  Melt 1 Tbsp butter in skillet.  Add garlic and chicken and cook over medium high heat.  When chicken is close to being done add sliced mushrooms and cook until chicken is done and mushrooms are tender.  Remove chicken from pan and place in fridge.

Melt 2 1/2 Tbsp butter in pan and add flour to make a roux.  Gradually add milk and whisk vigorously. cook over medium-high heat.  Continue to stir to prevent scorching.

Add cheeses, bouillon, lemon juice, water, and salt and stir.  Just before it begins to boil add chicken, tomatoes, and artichoke hearts and gently mix.  Reduce heat to low and let simmer for 5 minutes.

Boil pasta and drain when done.  Gently mix pasta with sauce and serve.
–Melanie