CREME SPINACH CHICKEN RIGATONI

CREME SPINACH CHICKEN RIGATONI. Cook 500gms Ideal rigatoni in boiling water for 12 minutes. Cool under running water, drain, and set aside. Stir-fry 1 kilo ground chicken and 1/2 kilo chopped baby eggplant in 1/2 cup olive oil. Set aside. Mix 2 liters water, 2 cans 370ml Alpine full cream evaporated milk, and 1 1/2 cup flour. Transfer to a saucepan and bring to a slow boil, whisking constantly to avoid lumps. Add 4 cubes Knorr sinabawang gulay, 2-4 packets 8g Maggi magic sarap, 1/2 tbs fresh ground pepper, and 1 bar 100g Magnolia gold butter. Mix in chicken and eggplant, then add 2-4 stalks chopped leeks, and 1 cup chopped native spinach leaves (remove stems). Cook for 3 minutes, then turn off heat and add rigatoni. Mix well. Allow to cool, with the sauce thickening and filling the rigatoni. Top with grated cheese.