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1.
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Preheat oven to 375 F. If you have a large (12-inch) cast iron or oven proof skillet, you can make this all in one pot (except for cooking the pasta).
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2.
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Get your pasta water going in a large pot, season the water with salt and cook your pasta according to package instructions for al dente.
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It will finish cooking in the oven.
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3.
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When pasta is done, drain it but do not drain all the pasta water.
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Save at least a cup to use at the end of the recipe.
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While your pasta is cooking, continue with the rest of the directions.
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4.
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Season the chicken with salt, pepper and Spike to your taste.
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5.
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Heat a deep skillet on a medium to medium/high temp and saute the onion and red pepper in half of the oil until slightly brown.
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Remove from the pan and set aside.
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You will have crusty brown bits starting to form on the bottom of the pan, you want that.
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6.
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In the same pan, brown the seasoned chicken in the remaining half of the oil.
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Stir and brown on all sides, then remove from the pan.
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Let it rest with the onion and peppers you have set aside.
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Another layer of crusty brown bits will be stuck to the bottom of the pan, this is good.
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7.
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Put the pan back on medium high heat and add the wine.
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It should immediately bubble and boil up acting all angry.
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Using a flat wooden spoon or spatula, stir and scrape the bottom of the pan getting all the brown bits released and into the sauce.
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Reduce the wine by 1/2.
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8.
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Add the chicken stock, stir and simmer to reduce by 1/2 again.
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This doesnt take long if your heat is high enough.
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9.
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Add the half-and-half and the spinach and stir gently.
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10.
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Add a large handful of your grated cheese, reserving some to top the dish right before it goes into the oven.
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Taste this.
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Does it need more seasoning?
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If so add a dash of salt and pepper.
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Simmer a few minutes to let the flavors marry.
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11.
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Add the reserved chicken and veggies along with any juices that have rendered, back into the pot.
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12.
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Now the drained al dente pasta goes in; stir gently.
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What you want is a somewhat soupy product.
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It will firm up and thicken in the oven because the pasta will absorb the sauce.
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Add some pasta liquid to thin it if needed.
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I added about 1/2 a cup.
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13.
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Pour the mixture into a large oven proof baking dish or if youre using a cast iron skillet then this can go straight into the oven!
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Top with the reserved cheese, and bake for around 20 minutes until bubbly and golden on top.
