Step 1

Make pesto: Process basil, garlic, pine nuts and spinach in a small blender or food processor until chopped finely. With motor operating, add oil in a thin steady stream until combined. Stir in half the parmesan. Season to taste with salt and freshly ground black pepper.

Step 2

Cook pasta in a large saucepan of well-salted boiling water until just tender. Drain pasta.

Step 3

Meanwhile, heat extra oil in a medium frying pan. Add chicken; cook, stirring occasionally, until golden brown and just cooked through.

Step 4

Preheat oven grill on high heat.

Step 5

Toss pesto through the pasta and chicken in a large bowl; season to taste with salt and freshly ground black pepper. Place pasta mixture in a large ovenproof dish; top with remaining parmesan and bocconcini. Grill for a few minutes or until cheese is melted and parmesan is golden.

Step 6

Serve sprinkled with extra basil leaves, if desired.