In a heavy based pan, over a medium heat, wilt the spinach with some confit garlic oil.  Once the spinach starts to wilt, mash in the four cloves of confit or crushed garlic.  Once just wilted, remove from pan and put in a medium mixing bowl to cool a bit.  Keep the pan to one side as you'll use this for the chicken.

Once the spinach has cooled add the cream cheese, tasty cheese, parmesan cheese, Man Grind and Italian Stallion.

Lay the prosciutto slices out flat then lay the thinly sliced chicken on top.  Get a spoon and dollop a tablespoon of the spinach mix onto one end of the chicken.  Repeat for all your chicken slices.  You will probably have leftover mixture, you want this.

Put your pot of water on to boil now for the pasta.  Once it comes to a rolling boil add your pasta to cook.

Starting at the end you've dolloped the spinach mix, roll the chicken and prosciutto up around the spinach.  Kind of like sushi.

In the pan you wilted the spinach in, over a medium/high heat, heat up a bit more oil (I use the oil from my confit garlic).  Place your rolled up chicken in the pan, seam side down.  Allow to brown and then turn to brown all four sides and allow the chicken to cook through.  Some of the spinach mix might melt out of the ends, don't worry about this, leave it in there for when we cook off the pasta at the end.  Once the chicken is cooked through, remove from the pan and set aside and keep warm.  I tend to allow it finish cooking in the oven. 

Once you've removed the chicken from your pan, add the passata, any left over spinach mix and the cream cheese.  Once it has warmed, stir through the parmesan cheese and season with Man Grind and pepper to taste. 

When the pasta is cooked, drain, reserving a cup of the pasta water.  

Stir the pasta through the passata mixture in the pan.  Add a tablespoon of pasta water to this to loosen it up a bit and help it all combine.  Add more if you need.

Time to plate up!  

Divide the pasta between four shallow bowls or plates.  

Slice each involtini into four and lay on top of the pasta.  Allow two involtini per person.

Garnish with some basil or Italian parsley and some extra parmesan cheese.

ENJOY!