Make pesto first.

Rinse spinach leaves in cold water. Place in a food processor with pine nuts, avocado, garlic, yoghurt, and 1 tablespoon of olive oil.

Blend until smooth. Season with salt and pepper.

Dust chicken breasts with salt and pepper. Grab a large skillet and roast the meat with 2 tablespoons of olive oil. After 15 mins, take the meat out and slice it with a sharp knife.

Cook the pasta according to the package instructions.

Drain and mix with the spinach pesto.

Serve with sliced chicken on top.