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Heat a medium frypan over high heat. Coat chicken breast in olive oil and season with salt and pepper. Place chicken in the pan and fry until golden and cooked through. Set aside to rest.
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Place garlic and almonds into the bowl of a small food processor and blitz to form a paste. Add basil and spinach and blitz until finely chopped.
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Add parmesan, salt and pepper and pulse to combine. Drizzle in olive oil with the motor running. Scrape out the pesto into a small bowl.
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Meanwhile, In a pot of boiling salted water, cook pasta as per packet directions, adding the peas in the final minute of cooking time.
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Refresh pasta and peas under cool running water. Drain well and place into a large bowl.
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Slice the chicken into strips.
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Add the chicken and baby spinach to the pasta and peas. Pour over the pesto and stir gently to combine.
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To finish garnish with extra basil leaves.
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Serve and enjoy with family and friends!
