Just before you add the chicken and artichoke hearts, place your pasta in the boiling water and cook.
Drain the pasta and replace in the pot that has been drizzled with a touch of olive oil.
Pour the chicken / spinach cream sauce over the cooked pasta and gently toss. Serve immediately and top with shaved Parmesan cheese. Enjoy with a warm and crusty piece of bread. Enjoy.
Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a column for CNHI News Service. Visit his website at www.BBQ-My-Way.com