Heat the olive oil over high heat in a five quart casserole like the one pictured above. Add the cleaned and sliced leeks and cook for 3 to 4 minutes over medium-high heat, until they wilt and reduce.

Season the chicken with salt and pepper. Push the cooking leeks to one side of the pan and arrange the chicken among the leeks. Cook the chicken until brown and flip.

Add the chicken stock to the pan (I dissolved a couple spoonfuls of Better Than Bouillon into 4 cups of boiling water) and cover. Reduce heat to medium and braise for 30 minutes.

When time is up, add the baby spinach to the pan. Cover and cook for five minutes.

Stir the wilting spinach into the chicken and use your spatula to break up the chicken into shreds.

Add the pasta (if the pan is looking dry, add a bit more water). Cover and cook for 12-14 minutes, until pasta is tender.

Stir in the creme fraiche, parmesan cheese and preserved lemon peel. If the pan looks dry, add a splash of water to loosen the pasta.

Serve hot.