Artichoke Chicken

This dish was a featured Marie Calendar's entree that my wife could not resist when we used to have a Marie Calendar's in town.

I have modified this dish so that it can be made easily for two at home without left overs. Also some additions that we favor have been added.

Noodles
Egg Noodles (The original had used rice)
1/2 bag of Egg Noodles, added to 2 Cups of boiling water.

Sauce
Cream Sauce for Two (my spell checker isn't fond of my spelling of Beshemel)
2Tablespoons of butter
2 Tablesppoons of flour
One thin slice of onion chopped very fine or one clove of garlic pressed
Medium heat and whisked until smooth and a little brown in a skillet.
add a half a Cup of milk and wisk
add a scant pinch of pepper flakes, a scant pinch of salt 
Heat over medium heat to get a thick spoon coated consistency

Meat and Vegetables
 As the cream sauce reaches its consistency, add the following ingredients:
1 Cup of chicken from a rotisserie chicken (left over) chopped into "pulled chicken" like consisency.
1/2 Cup of bottled artichoke hearts drained and chopeed in rough consistency
1/2 Cup of sliced olives
 1/4 Cup of chopped almonds

Topping
Drain the noodles and spoon the cream sauce with the chicken and artichokes over the top and serve. I also enjoy a sprinkle of dried cheese of the works.

Sue said that she could eat this every day... even as I pointed out that it hit many of the spots that she didn't like:
Hot chicken
cream sauce

To me this wasn't that hard to make. It was tasty and not too high in calories.

: ) Pat