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).