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1.
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Preheat the oven to 375 degrees F. 2.
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Lightly grease a 9x13-inch baking dish (I used PAM).
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3.
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Place the artichoke hearts in a colander and run cold water over them for a few moments.
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4.
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Remove from the colander and chop into small pieces.
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5.
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Heat a pot of salted water to boiling and add the pasta.
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Cook the pasta for 2 minutes less than the package specifies, to just barely al dente.
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6.
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Drain and rinse with cold water to stop the pasta from cooking.
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Return to the cooking pot.
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7.
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Add artichoke, jalapeno, and chicken to the cooked pasta.
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8.
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Place a deep skillet or wide saucepan over medium heat.
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9.
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Mash the tofu in the pan thoroughly with a fork or whisk.
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10.
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Whisk in the milk, mustard, salt, cayenne and pepper.
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11.
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Warm the mix until bubbles form around the edges, then whisk in the cornstarch and shredded cheese.
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12.
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Cook, stirring constantly for five minutes until the mixture thickens just slightly.
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A lumpy mixture is totally okay here.
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13.
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Pour the cheese mixture into the pot with the pasta.
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Add hot sauce to taste.
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Stir thoroughly.
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14.
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Spread in the prepared baking dish.
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15.
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Mix the bread crumbs and Parmesan and sprinkle over the pasta.
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16.
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Top with more cayenne, salt, or pepper if desired.
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17.
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Bake for 45 minutes, or until golden brown and crispy on top.
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Let rest for 10 minutes before serving.
