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1
Place chicken in large dutch oven or stock pot.
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2
Pour water into pot and add whole garlic cloves and quartered onion.
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3
Bring to a boil and cook chicken, covered, turning periodically,for about 15 minutes or until the meat is firm but juicy and has no pink in the middle.
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4
While the chicken is cooking combine all ingredients for stew base and whisk together until entirely incorporated. Set aside.
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5
While chicken is cooking par cook the pasta (about 7 minutes) and set aside.
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6
When the chicken is done turn off the heat and allow to cool, uncovered for about 10 minutes.
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7
Place a large bowl in the sink with a clean strainer over it. Pour the contents of the pot into the strainer. If you like, transfer the broth into a clean bowl and set aside. Allow the chicken to continue cooling until you can comfortably handle the pieces and then hand pull the breast and thighs.Set the meat aside.
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8
Place the dutch oven or stockpot on medium heat and add the reserved stew base, chickpeas and diced tomatoes. Cook for about 8 minutes or until the sauce has thickened a bit and the tomatoes have lost their raw taste.
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9
Add the par cooked pasta to this mixture and cook for about 2 minutes.
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10
. Add the reserved chicken and cook for another 2 minutes.
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11
Add the spinach leaves, cover and cook until just wilted. About 2 minutes.
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12
Adjust seasoning with salt and pepper to taste.
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13
Serve as is in deep bowls with shaved Parmesan or Asiago and a crisp salad.
