1 can (14 oz) chicken broth or water
1 1/2 cube margarine or butter
1/4 c chopped onion
1 clove garlic, minced
1/4 c flour
8 oz half and half
1/2 c parmesan cheese
1/4 c dry white wine
1/2 tsp rosemary
14 oz artichokes (drained)
2 c mushrooms, fresh, sliced
1/4 tsp salt and peper
Simmer chicken breasts in broth or water until tender, about 20 min. Reserve broth. Cool and remove skin & bones. Cut chicken in 1" pieces or leave whole, if desired. Set aside. Melt 1/4 cube margarine or butter, add onion and garlic, saute until tender. Blend in flour, salt and pepper. Cook until mixture thickens, stirring constantly. Stir in parmesan, wine and rosemary until chesse is melted. Set aside. Cook fettuccine as directedon package. Mix fettuccine with one cube of melted butter, one cup grated parmesan cheese, mix well, add mushrooms. Place fettuccine in 12 x 8" (2 qt) baking dich. Put chicken on top of fettucine. Cut artichokes in hald and put with chicken on noodles. Rpu sauce evenly over all. (At this point you can refridgerate and bake later). Bake at 325 for 30-35 min. or until heated through. If individual chicken breats are used, placve whole cooked breast on fettuccine and proceed as stated.