Fusili with Chicken in Mushroom Artichoke Cream Sauce

This dish comes together pretty quick and is a perfect lunch or week night dinner, served with a salad and some garlic bread.  I "beefed" mine up with a little store bought rotisserie chicken, but if you left that out it would still be a hearty vegetarian meal!

Ingredients:
1 stick of butter
1 8oz. box of cream cheese cut into 1" pieces
2 cups of milk
1 cup grated parmesan cheese
2 tbs. garlic powder
1 pkg. of sliced white mushrooms (or you can buy them and slice yourself)
1 12oz. package of frozen artichoke hearts defrosted and chopped into bite sized pieces
2 skinless chicken breasts chopped into chunks
salt & pepper
parsley & basil to garnish
1 lb. of fusilli pasta (or fettuccini is great too!)

Directions:
Heat a large pot of water up for your pasta.  While you are waiting for the water to come to a boil you can make your sauce.  In a large skillet over medium to medium low heat melt your sick of butter (you don't want butter to brown, just melt).  When butter is melted add the cream cheese and begin whisking the butter and cheese together.  It will not melt completely, so don't be surprised by this!  When the cream cheese is softened add the garlic powder and whisk in about 1 cup of your milk.  Add parmesan cheese and continue whisking until the cheese melts and you have a thick sauce.  At this point continue to whisk in milk until your sauce becomes your desired consistency.  If you like a thick sauce you may not want to use all of the milk.  When your sauce reaches the consistency you like, add the mushrooms and artichokes and cracked black pepper and reduce heat to low.  You'll want to taste the sauce before you add salt, as the parmesan cheese is pretty salty and you may not need it.  When your pasta water comes to a boil cook pasta according to the package directions.  Continue to stir the sauce every couple of minutes.  If you decide to add chicken to your pasta this it the point when you'll add it to the sauce.  I used a rotisserie chicken and just chopped up the meat from the breasts.  When the pasta is cooked, drain and add to a large serving bowl.  Add sauce a little at a time to your pasta until you have enough sauce and mushroom/artichoke goodness in your bowl.  Garnish with parsley & basil.  You may have extra sauce which is why I suggest you add a little at a time.  You can use the leftovers to dip bread sticks in or save the rest for another day.  I hope you love this pasta as much as I did!  Enjoy!