Preheat oven to 200C, (160C fan), gas 6.
Cut a deep slit with a sharp knife along the length of each chicken breast to form a pocket.
Fill each pocket with alternate layers of sun-dried tomatoes and mozzarella, adding some garlic and basil.
Season generously with black pepper, then scatter with the remaining garlic and basil. Drizzle over 2 tbsp of the oil from the tomatoes.
Bake in the oven for 25 minutes or until the chicken breasts are tender and the juices run clear when pierced.
Boil the pasta according to the pack instructions. Drain, heat the spinach, return the pasta to the pan and toss the pasta with the cooked spinach and pesto and serve with chicken.
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