4 whole boneless, skinless chicken breasts 1 (10oz) jar artichoke hearts in oil, chopped or sliced thinly 8 oz fettucuni 1/3 c butter 1/3 c flour 2 1/2 c chicken broth 1/2 c dry white wine or vermouth 4 c shredded sharp cheddar cheese 2 T chopped green onions 1 leek, chopped 1 small can sliced water chestnuts, drained 1/4 c freshly grated parmesan cheese 1 c dry bread crumbs 1 T fresh thyme 2 T fresh grated parmesan cheese

Place chicken breasts in large pot. Cover with water, bring to a boil, and simmer 30 minutes. Remove chicken, cool and cut into large chunks. Cook fettucini to al dente.

Preheat oven to 350. Layer fettucini, chicken, and artichokes in the bottom of a prepared 9x13 baking dish. In med saucepan, melt butter. Whisk in flour, then gradually add chicken broth. Whisk constantly, heat to boiling and cook until thickened. Remove from heat. Add wine, cheddar cheese, onions, leeks, water chestnuts, and 1/4 c parmesan. Blend until smooth. Pour sauce over fettucini, chicken and artichokes. In small bowl, combine bread crumbs, thyme, and 3 T parmesan cheese. Sprinkle over sauce. Bake for 20-25 minutes or until bubbly. Serves 6.