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1 pound penne rigate or whole wheat or whole grain penne rigate
3/4 pound boneless, skinless chicken breast, 2 small pieces
1 bay leaf
1 tablespoon EVOO – Extra Virgin Olive Oil
2 tablespoons butter
1 onion, finely chopped
3 to 4 large cloves garlic, finely chopped
Black pepper
2 slightly rounded tablespoons flour
1/2 cup dry white wine [I used vermouth]
1 cup chicken stock
1 cup cream or whole milk
A few grates of nutmeg
1 cup grated Asiago or provolone cheese
1 10-ounce box chopped frozen spinach, defrosted, wrung dry and separated
1 14-ounce can artichoke hearts in water, drained well and chopped [she used frozen]
Freshly grated Parmigiano-Reggiano
Her version last year didn't include chicken. Here, she gives a method for gently poaching the chicken breasts. I have to say, they did turn out tasty and moist.
3/4 pound boneless, skinless chicken breast, 2 small pieces
1 bay leaf
1 tablespoon EVOO – Extra Virgin Olive Oil
2 tablespoons butter
1 onion, finely chopped
3 to 4 large cloves garlic, finely chopped
Black pepper
2 slightly rounded tablespoons flour
1/2 cup dry white wine [I used vermouth]
1 cup chicken stock
1 cup cream or whole milk
A few grates of nutmeg
1 cup grated Asiago or provolone cheese
1 10-ounce box chopped frozen spinach, defrosted, wrung dry and separated
1 14-ounce can artichoke hearts in water, drained well and chopped [she used frozen]
Freshly grated Parmigiano-Reggiano
Her version last year didn't include chicken. Here, she gives a method for gently poaching the chicken breasts. I have to say, they did turn out tasty and moist.