Spinach, Artichoke & Chicken Penne

Spinach, Artichoke and Chicken Penne
From Lose to Win Group

**I know there is butter in it, but I use it for some of my 100 calories besides it makes a whole casserole and its not just in one serving.  I also think it is Totally worth it!!

1 pound whole wheat penne (buy this in bulk at Winco)
3/4 pound boneless, skinless chicken breast
1 Bay leaf
1 tbsp olive oil
2Tbsp butter
1 onion, finely chopped
3 to 4 garlic cloves, finely chopped
2 slightly rounded whole wheat flour
1 C. chicken stock
1 C. Skim milk
1 C. fat free mozzarella cheese
1 10 oz box chopped frozen spinach, defrosted, wrung dry and seperated
1 14oz can artichoke hearts in water, drained well and chopped
Parmesan cheese, I use the can kind and I JUST sprinkle it!! If you don't want to add it you don't have to!
Cook pasta til al dente, while pasta is cooking poach the chicken.  Place chicken in small pan and add water to top of meat but do not cover completley.  Add bay leaf and bring to boil, reduce heat and gently simmer to cook through 10-12 minutes.  Shred meat into small pieces.

Heat up the olive oil in large skillet.  Put the onions and garlic, season eith salt and pepper if you want and cook 8-10 minutes.  Make a hole in the middle of the onions and garlic and put the butter in and let
it completely melt.  Then sprinkle the flour and stir for 1 min. Then add the chicken stock and stir for 1 min. Then add the milk.  The sauce will thicken in a couple of min. on low heat.  Add the spinach and artichokes and heat through.  Add the pastawith sauce and chicken.  Put the Italian cheese on and some parmesan cheese.  You can eat it like this or I like to put it under the broiler on high just until the cheesy gets bubbly and brown.