1 pound rigatoni
¼ small eggplant
4 chicken breasts
20 spinach leaves
1 cup cream
1½ cups Mike's Deli tomato sauce
2 tablespoons grated parmigiano cheese
1 tablespoon diced garlic


Preheat oven to 350 degrees.
Boil water for pasta.
Add salt to water, cook al dente 7-9 minutes.
Time may vary.
Heat grill on stove top.
Clean chicken and slice lengthwise.
Toss chicken with garlic and olive oil, salt and pepper.
Put on grill 2-3 minutes per side, the put in oven for 5-7 minutes.
Julienne the chicken.
Meanwhile, dice eggplant into ¼ inch cubes.
Heat sauté pan add 1 tablespoon olive oil, the cream, pasta, parmigiano, eggplant, chicken add a little more diced garlic, mix well then add the tomato sauce and spinach.
Allow to heat through.
Makes 4 servings.