1 whole -or- 2 split chicken breasts, bone-in, about 1 1/2 - 2 lbs
1 cup water
1/2 cup dry white wine
2 bay leaves
2 cloves garlic, 1 sliced, 1 minced
1 Tablespoon unsalted butter
1 onion, chopped
1 - 10 oz package frozen spinach, thawed, drained, and chopped
1 - 15 oz. container ricotta cheese
1/3 cup milk
2 Tablespoons chopped fresh tarragon -or- 3/4 teaspoon dried
1 1/2 Tablespoons lemon juice
Salt & pepper to taste
1/8 teaspoon nutmeg
2/3 cup freshly grated Parmesan cheese
8 ounces dried egg noodles (broad width is best)
Place the chicken in a 3 qt. saucepan or skillet. Add the water, wine, bay leaves and the sliced clove of garlic, and simmer, partially covered, for about 30 minutes or until chicken is cooked through. Remove chicken from the broth and set aside to cool.
Place the pan with the cooking liquid back on the heat, bring to the boil, and reduce until you have about 1/2 cup. Strain, let sit for a few minutes so the fat can rise to the top, and spoon it off. You should have about 1/3 cup of broth.
In a medium skillet, melt the butter over moderate heat. Add the chopped onion and saute for about 5 minutes, or until lightly colored and softened. Add the minced garlic, cook for 30 seconds, and remove from heat.
Preheat the oven to 375 degrees, and butter a 2-quart casserole dish. Cook the noodles according to package directions, drain in a colander, rinse with cold water, and set aside.
In a large bowl, combine the ricotta cheese, milk, tarragon, lemon juice, salt, pepper and nutmeg. Stir in the 1/3 cup broth and 1/2 cup of the grated Parmesan. Add the spinach and the onion/garlic mixture.
Remove the skin and bones from the chicken, and with your hands, tear the meat into bite-sized pieces, adding them to the ricotta mixture. Combine well, and finally, mix in the cooked noodles.
Transfer it all into the prepared casserole dish, sprinkle with the remaining Parmesan cheese, and bake in the oven for 35-40 minutes, or until nice and brown on top. Makes 4 servings.
*from "Jim Fobel's Casseroles"*
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