Preparation

Wash leeks by soaking them in cold water and then running cold water over them to remove all dirt and grit. Slice leeks into 1/2-inch (1cm) pieces, using all the white part, and about 2 inches (5cm) of the light green part. Soak sun dried tomatoes in 1/2 cup (120mL) water for 15 minutes. Cook rigatoni in rapidly boiling water until al dente. Drain and reserve. Remove tomatoes from soaking water, reserving liquid, and slice into strips, about 4 strips per half tomato. Heat oil in a 12-inch (30cm) (or larger) nonstick skillet and sauté leeks for 5 minutes. Add garlic and sauté for 1 minute more. Remove from skillet. Place chicken pieces in skillet and cook for 10 minutes, or until the pieces are cooked through. Return leeks and garlic to the pan and add sun dried tomatoes, soaking water, artichoke hearts and oregano. Cook, uncovered, stirring occaisionally for 5 minutes. Pour in wine and simmer for 5 minutes more. Add pine nuts. Stir. Transfer rigatoni to the pan and stir to combine all ingredients. Sprinkle chopped parsely over the top and sprinkle with Parmesan cheese if desired.