Cook the fusilli pasta according to packet instructions.

Heat a non stick pan, add the oil and cook the season breasts for roughly 4 minutes a side depending on thickness. Set aside. ORUse Rotisserie chicken pieces and season them.

When the fusilli is cooked use a large carving spoon to remove the pasta into a bowl. Set it aside.

Turn the heat off and add the baby spinach to the pasta water for less than a minute. Just to dip it in for a couple of seconds and remove it. Set it aside in a plate.

Add the basil pesto into the pasta and mix with a pair of tongs while you keep adding a little pasta water to keep it flexible and creamy.

Serve the pasta with the spinach and chicken. Season to taste and a drizzle of olive oil.