2 chicken breast pieces, cut into bite sized chunks
6-8 medium-sized fresh mushrooms, sliced
dash paprika
olive oil
cooked mostaccioli
2 cups Bechamel sauce
Bechamel Sauce
4 tablespoons butter
2 tablespoons grated onion
2 tablespoons flour
1 cup chicken broth
1 cup half-and-half
1 1/2 teaspoon salt
1/4 teaspoon white pepper
dash ground thyme
dash cayenne pepper

Over medium heat, sauté chunks of chicken in olive oil till chicken is light to golden brown in color. Turn heat to low, add cooked noodles to pan and heat till warm. Add warm Bechamel sauce to pan and toss ingredients 3-4 times. Serve. Add freshly gated black pepper and fresh Parmesan cheese to taste. Sprinkle dash of paprika over for color.
Bechamel Sauce
In microwave oven, melt butter in a 1 quart glass measuring pitcher for about 1 minute on High. Add grated onion and flour, then mix well. Gradually add warm or room temperature chicken broth and half-and-half to container, stirring constantly. Cook uncovered for 5-6 minutes on High till sauce is thickened. Do not boil. After 2 minutes, stir mixture, then stir again every 30 seconds to one minute. Remove from microwave, add seasonings and stir.
Nicole's Note
This is awesome. Easy and fast. I used 1 tablespoon dried onion flakes in place of the grated onion.