Bring a large pot of water to a boil and cook the pasta until just tender. Drain and toss with 1 tablespoon olive oil in a large mixing bowl. Set aside. Steam or microwave the broccoli until just crisp-tender. Rinse under cold water to stop the cooking, drain and add to the noodles. In large frying pan, heat 1 tablespoon of the olive oil and saute the chicken, stirring, until cooked through and just beginning to brown. Remove the chicken from the frying pan and set aside. Add 2 tablespoons olive oil plus the margarine and cook the onion until it begins to soften and become translucent, about 5 minutes. Add the garlic and cook another minute, until it releases its aroma. Sprinkle with the flour and spices, and stir over medium heat for a couple of minutes. Slowly add the wine, stirring, then add the chicken broth and milk. Add the bay leaves, bring the mixture to a boil, then lower the heat and simmer for 10 minutes. Stir in the nutmeg, parsley, 0.5-cup cheese and the cooked chicken. Add chicken and sauce to the pasta and broccoli in the mixing bowl and gently combine. Divide the pasta, chicken and broccoli mixture between two 8-by-11or 9-by-9-inch baking dishes coated with vegetable oil spray. Top each with spoonfuls of the ricotta, then sprinkle with the remaining Parmesan cheese. Wrap one casserole tightly with aluminum foil and freeze for later use. Bake the other at 180ºC or about 30 minutes, until hot and bubbly and lightly browned. Each casserole serves 4 to 6. This recipe is adapted from 'The Working Family Cookbook.' Combining boneless chicken thighs with the breasts will save a little more money.