Cook rigatoni according to package directions, drain and set aside.In a large skillet, heat olive oil over medium heat. Sauté chicken strips, garlic and shallot. Add cranberries and hazelnuts. Add chicken broth and white wine; deglaze pan by stirring to loosen any browned bits of food. Continue cooking until volume of liquid is reduced by half. (Make sure chicken is no longer pink in the center)Add cream and bring mixture to a boil. Add cooked rigatoni, spinach, salt and pepper; toss to heat thoroughly. Serve in warm pasta bowls topped with Parmesan cheese and additional hazelnuts.
Note: Add 1/2 tsp liquid smoke to sauce along with chicken broth and white wine vinegar
Note: To toast hazelnuts, spread the shelled nuts in a shallow pan and roast in a 275° F oven for 20 to 30 minutes or until skins crack. To remove skins, rub nuts while warm with a rough cloth.