For The Chicken: 

• 2 boneless, skinless chicken breasts 
• 2 Tbsp butter 
• Salt and pepper, to taste 

For The Spinach: 

• 1 (approx. 142g) tub, baby spinach 
• 1 Tbsp butter 
• 1 clove garlic, peeled and minced 
• Salt and pepper, to taste 

For The pasta: 

• 500g Rummo Rigatoni 
• Salt 

For The Sauce:

• 4 Tbsp butter, divided 
• 1 leek, white part only, thinly sliced  and washed well 
• 3 cloves garlic, peeled and minced 
• Pinch of nutmeg 
• 3/4 cup reserved pasta water 
• 1/2 cup Parmigiano Reggiano, shredded 
• 1/2 cup Pecorino, shredded  
• 1 cup whipping cream 
• 2/3rd bunch chives, thinly sliced 

For The Gremolata: 

• 2 Tbsp butter 
• 1 cup panko breadcrumbs 
• 1/2 cup Parmigiano Reggiano 
• 1/4 cup chives, chopped 
• Salt and pepper to taste 

Additional Parmesan Reggiano and olive oil, for garnish 

Preheat oven to 350’f.

Start with chicken. Place a large skillet, like a cast iron, over medium high heat. Melt butter. Pat chicken dry with paper towel and season both sides well with salt and pepper. Place chicken, top side up, in pan. Sear on each side 2-3 minutes until golden brown. Add chicken stock to pan and place in oven for 10-15 minutes until chicken is cooked through (165’F).  Remove from oven and set aside, to rest. Leave oven on.

Meanwhile, put on a pot of heavily salted water for the pasta. Once comes to a rolling boil, follow package directions for cooking, reduced by 1 minute, so pasta is slightly undercooked and wont overcook once baked. Drain, reserving 3/4 cup of pasta water, and set aside.

In the same pan, start the spinach by melting butter with garlic, over medium high heat, once pan is hot (but garlic is not yet browning), add spinach and stir until almost fully wilted but not overcooked. Remove from heat, season and set aside on paper towels, to drain, chop roughly once cooled.

In the same pan again, over medium low heat, start the sauce. Melt 3 Tbsp butter, add leek and cook until wilting, seasoning with salt and pepper. Add garlic, and cook, stirring, one minute. Add nutmeg and stir to combine. Add pasta water and stir, allow to come to a low simmer, switch heat to low, add pasta, remaining butter, and cheese and stir to coat noodles. Remove from heat and fold in whipping cream and chives, until combined. Pour in to a buttered 9×13”, oven safe baking dish. Place in oven and bake for 15-20 minutes, until just starting to turn golden brown.

In a clean, medium sized pan, over medium low heat, melt the butter for the gremolata. Add garlic and cook, stirring, 1 minute, until fragrant. Add breadcrumbs and cook, stirring, until toasted, about 3-5 minutes. Remove from heat and wait 1 minute. Stir in parmesan, chives and season to taste. Set aside. Once pasta has been removed from oven, top with breadcrumb mixture, then freshly more grated parm, and finish with a healthy drizzle of olive oil. Serve immediately. Enjoy! 

Recipe created by Chef Dany Duguay