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1
Bring a large pot of water to a boil and cook the pasta until just tender.
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2
Drain and toss with 1 tablespoon olive oil in a large mixing bowl.
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3
Set aside.
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4
Steam or microwave the broccoli until just crisp-tender.
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5
Rinse under cold water to stop the cooking, drain and add to the noodles.
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6
In large frying pan, heat 1 tablespoon of the olive oil and saute the chicken, stirring, until cooked through and just beginning to brown.
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7
Remove the chicken from the frying pan and set aside.
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8
Add 2 tablespoons olive oil plus the margarine and cook the onion until it begins to soften and become translucent, about 5 minutes.
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9
Add the garlic and cook another minute, until it releases its aroma.
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10
Sprinkle with the flour and spices, and stir over medium heat for a couple of minutes.
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11
Slowly add the wine, stirring, then add the chicken broth and milk.
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12
Add the bay leaves, bring the mixture to a boil, then lower the heat and simmer for 10 minutes.
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13
Stir in the nutmeg, parsley, 1/2-cup cheese and the cooked chicken.
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14
Add chicken and sauce to the pasta and broccoli in the mixing bowl and gently combine.
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15
Divide the pasta, chicken and broccoli mixture between two 8- by-11- or 9-by-9-inch baking dishes coated with vegetable oil spray.
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16
Top each with spoonfuls of the ricotta, then sprinkle with the remaining Parmesan cheese.
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17
Wrap one casserole tightly with aluminum foil and freeze for later use.
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18
Bake the other at 350F (180C) for about 30 minutes, until hot and bubbly and lightly browned.
