Spinich,Artichoke and chicken Penne

1 pound whole grain penne noodles
6 oz chicken breast
1 bay leaf
1 tbls EVOO
2 tbls butter
1 onion finely chopped
3-4 garlic cloves
black pepper
2 slightly ronded tbls flour
1/2 c dry white cooking wine
1 c chicken stock
1 c milk
a few graes of nut meg
1/2 cup grated provolone cheese
1 box chopped frozen spinach ( defrost wrung dry and seperated
1 can artichoke hearts in water 14 oz
freshly grated parmigiano Reggiano abou 1/2 cup

cook pasta in a large pot with salt meanwhile poach chicken, put in a pan of water and i bay leaf cook 10-12 minutes. shrd meat up when done.
while chicken is cooking heat evoo in large saute pan melt butter into oil add onions and garlic, season with salt and pepper and cook 8-10 minutes, stirring occasionaly. Sprinkle flour overcooked onion and garlic stir one minute, whisk in white wine. add stack and stir add milk and stir then season with grated nutmeg (optional) Thicken sause over low heat then stir in the spinach and cut up artichoke hearts, heat through, melt the provolone cheese into the sauce and turn the heat off. Drain the pasta toss with the sauce and chicken to combine, adjust salt and pepper to taste. Garnish with Parmigiano Reggiano cheese, serve.

Number of Servings: 6

Recipe submitted by SparkPeople user BETMET1.