Step 1

Place chicken in a glass or ceramic dish. Combine lemon juice, paprika and oregano in a jug. Pour over chicken. Cover with plastic wrap and place in fridge for 30 minutes to marinate.

Step 2

Heat oil in a large frying pan over medium heat. Cook onion, stirring, for 5 minutes or until soft. Add the spinach and garlic and cook, stirring, for 1 minute or until the spinach just wilts. Set aside for 5 minutes to cool slightly. Transfer to a food processor.

Step 3

Add basil, feta, pecan, and pecorino to the spinach mixture. Process until finely chopped. Add evaporated milk and extra oil. Process until combined. Season with salt and pepper.

Step 4

Cook spaghetti in a large saucepan of salted boiling water until al dente. Drain and return to the pan. Add the spinach pesto and toss to combine.

Step 5

Meanwhile, preheat a chargrill on medium-high. Cook the chicken for 4 minutes each side or until cooked through. Slice the chicken across the grain.

Step 6

Divide the pasta mixture and chicken among serving plates.