Creamy Chicken, Artichoke, Sun Dried Tomato and Pea Casserole

Preheat oven to 350 degrees. Cook farfalle in boiling, salted water until just al dente, 8 or 9 minutes. Do not cook too long or pasta will become mushy during baking.

While pasta cooks, heat oil in large nonstick saucepan or dutch oven and saute shallot and garlic for 2 to 3 minutes. Stir in next nine ingredients, mixing well. Stir in 1/4 cup of the fontina and 1/2 cup of the parmesan, mixing well. Add salt and pepper to taste. Heat on low just to warm. Add cooked and drained pasta and mix well. Pour into a lightly greased casserole dish and spread out evenly. Bake in preheated oven 30 minutes or until bubbly.

Sprinkly evenly with remaining fontina and parmesan and return casserole to oven under broiler until cheese melts and is lightly browned.

Serve with salad, garlic or focaccia bread and a nice pinot grigio or sauvignon blanc wine.