Boil two hands full of rigatoni (al dente - not mushy soft), Drain.


Rigatoni

Cut up some skinned and boned chicken and fry in olive oil, not to hot. Break up the chicken as it fries with a wooden scraper. Don't shred it to bits. Just before you finish frying, add a half cup of dry white wine and stir the chicken pieces into it. Turn off heat and allow the chicken to absorb some of the wine flavor.

Roll a couple of hands full of fresh spinach leaves in one hand and slice it thin, leaving ribbons of spinach.

Cut the white ends off two or three leeks. Slice crossways and cut up into 1/2 to 1 inch pieces. Leeks are onions and tastier than round onions.

Toss all the above in a bowl. Drizzle with a few tablespoons of olive oil. Add about 8 oz. of sliced mushrooms, a couple large pinches of cracked black pepper, two or three pinches of either fresh chopped or dry basil, a teaspoon of garlic salt. Toss well.

Pour a can of Campbell's Cream of Chicken soup with Broccoli in the bowl. Mine was the low fat version. Add a half can of low fat milk, and about a half to 3/4 cup of slivered or grated Parmesan cheese. (This is the only part that is bad if you have gallstones. You can skip the cheese if you want, or substitute Gorgonzola or any crumbled blue cheese, but in half the quantity of the Parmesano.)

Stir well and place in a deep casserole dish.

Bake covered at 300F for at least an hour. I always remove the cover in the oven for the last 15 minutes and turn the heat down to 275.

Serve with a crusty bread and a glass of Souave or other dry white wine.

Mangia!