Chicken and Spinach Pasta

picture compliments of rachael ray

the goods:

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

black pepper

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

1. Bring a large pot of water to a boil for your pasta. Salt you water and cook pasta al dente.
2. 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.
3. 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.
4. Drain pasta and toss with sauce and chicken to combine, adjusting salt and pepper to your taste. Garnish with freshly grated parmigiano reggiano cheese.