Grill chicken and cut into 2” pieces and set aside.
Cook Pasta to a soft bite, toss with a little EVOO and set aside.
Heat the EVOO in a large sauté pan on a medium flame, add garlic, then add spinach and cook to soft and bright green I color, set aside.
Heat the EVOO in a large sauté pan on a medium flame and add eggplant, zucchini, sun dried tomatoes, and cherry tomatoes. Cook until all vegetables are tender.
In a large bowl toss the grilled chicken, pasta, and cooked vegetables, add salt & pepper to taste.