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1
Preheat the oven to 375*F. Lightly butter or spray a 9 by 13 inch baking pan or deep baking dish.
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2
In a large heavy skillet, melt the butter with the olive oil over medium high heat.
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3
Add the chicken pieces.
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4
Season with salt and pepper and saute for about 3 minutes, until the chicken turns opague.
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5
Add the sliced mushrooms and cook for an additional 2 minutes, or until the mushrooms are limp.
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6
Add the garlic, herbs and cayenne and stir for about 20 seconds; do not let the garlic brown.
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7
Stir in the flour and cook for 1 minute, stirring constantly.
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8
Immediately add the milk, stirring vigorously with a whisk.
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9
Bring to a simmer and whisk occasionally until the sauce is thickened, about 6 to 7 minutes.
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10
Remove from heat and set aside.
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11
The sauce can be made 2 days ahead.
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12
Cool to room temperature, cover and refrigerate.
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13
Meanwhile, bring a large pot of salted water to a boil and cook the penne according to the package directions.
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14
Drain well.
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15
In a very large bowl, mix together the pasta and sauce.
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16
Fold in the olives, artichoke hearts, green onions, 3/4 cup of the Parmesan and the grated Mozzarella until well combined.
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17
Place the mixture in the prepared dish.
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18
Sprinkle with the remaining 1/4 cup Parmesan, and bake for 25 to 30 minutes, or until the pasta is heated through, the sides are slightly bubbling and the top is golden brown.
