1 lb. whole wheat penne rigate
3/4 lb. boneless skinless chicken breasts
1 bay leaf
1 T. EVOO
2 T. butter
1 onion, finely chopped
3-4 large cloves garlic, finely chopped
2 slightly rounded Tablespoons flour
1/2 c. dry white wine (or chicken stock)
1 c. chicken stock
1 c. cream or whole milk
a few grates of nutmeg
1 c. grated asiago cheese or provolone
1 (10 ounce) box chopped frozen spinach, defrosted, wrung dry and separated
1 (14 ounce) can artichoke hearts in water, drained well and chopped
freshly grated parmigiano-reggiano
- Bring a large pot of water to a boil for your pasta. Salt you water and cook pasta al dente.
- Meanwhile, poach chicken. Place chicken in a small pan, and add water to top of meat but do not cover completely. Add bay leaf and bring to a boil, reduce heat and gently simmer to cook through 10-12 minutes. Shred meat into small pieces with 2 forks.
- While chicken cooks heat EVOO in a large, deep saute' pan over medium heat. Melt butter into oil and add onion and garlic, season with salt and pepper and cook 8-10 minutes, stirring occasionally. Sprinkle flour over cooked onions and garlic and stir one minute then whisk in white wine (or chicken stock). Add 1 c. stock and cook 1 minute and then add cream and season with nutmeg. Let sauce thicken for a couple of minutes over low heat then stir in spinach and artichokes and heat through. Melt asiago or provolone cheese into sauce and turn off heat.
- Drain pasta and toss with sauce and chicken to combine, adjusting salt and pepper to your taste. Garnish with freshly grated parmigiano reggiano cheese.