Chicken with Bowtie Pasta in Cream Sauce
6T. Butter 3 C. grated parmesan cheese
8 oz. pkg. pre-sliced white mushrooms 4-5 slices havarti cheese
1/2 C. Flour 1/2 tsp. thyme
1 pint half and half 12 oz. bowtie pasta
3/4 C. milk 4-5 chicken breasts, cooked & cubed
1/4 C. Cream 2 cans artichoke hearts in water
1 can chicken broth 5 roma tomatoes
3/4 C. white cooking wine 1/4-1/2 C. real bacon bits (hormel)
Preheat oven to 400 degrees. Bring large pot of water to a boil (for pasta). In a large saucepan, melt 2 T. butter. Add mushrooms. Cook, stirring frequently until tender and browned, 8-10 min. Transfer to a bowl and set aside.
To make sauce: In same saucepan as mushrooms, melt remaining butter (4T). Add flour gradually; whisking constantly. While continuing to whisk, gradually add half & half, milk, cream, broth, and wine. Bring to a boil; reduce to a simmer and add 2 C. parmesan cheese, havarti cheese, & thyme. Season w/ salt & pepper.
Cook pasta until al dente. Place in a large bowl and add sauce, chicken, mushrooms, artichokes & tomatoes. Toss well to combine. Divide between two 2 quart baking dishes; sprinkle with remaining parmesan cheese & bacon bits. Freeze one or bake until lightly browned & bubbly, about 25 min. (You can also put the whole mixture in one 9 x 13 baking dish or bigger).