Spinach Artichoke Chicken Pasta Bake

boneless, skinless chicken breasts, cut into chunks (or 5 or 6 chicken tenders)

vegetable oil for cooking chicken

salt and pepper for chicken - I used about 1/2 tsp each

of a 9 oz box of frozen chopped spinach, drained well (squeeze excess liquid out with a paper towel)

jar marinated artichoked hearts, drained and chopped

pasta (I used farfalle, or bowtie, but any shape will work)

jar diced pimientos, drained (optional) If you're not a huge fan of pimentios omit or add just 1 or 2 Tablespoons of them

Bechamel Sauce

(I doubled the above recipe for Bechamel for this recipe, the amounts I used for this recipe is listed below. For detailed cooking instructions on Bechamel read the above link)

butter

self-rising flour

milk

grated cheese, seperated (I used Cracker Barrel white cheddar. A havarti or muenster would also be good in this recipe.)