Step 1

Make avocado pesto: Process basil, pine nuts, parmesan, garlic and avocado until finely chopped. With motor running, add oil in a slow, steady stream. Process to combine. Transfer to a bowl. Cover surface with plastic wrap.

Step 2

Heat oil in a non-stick frying pan over medium-high heat. Cook chicken for 5 to 7 minutes each side or until browned and cooked through. Transfer to a plate. Set aside, covered, for 5 minutes. Thinly slice chicken.

Step 3

Meanwhile, cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain. Transfer to a large bowl. Cover to keep warm.

Step 4

Remove tomatoes from stem, keeping stalks intact. Add tomatoes to frying pan. Cook, turning, for 3 to 5 minutes or until just starting to collapse.

Step 5

Add pesto, tomatoes, cream, spinach and chicken to pasta. Season with salt and pepper. Toss gently to combine. Top with avocado and pine nuts. Serve.