Cook penne pasta according to packet instructions.
Cook chicken in a frying pan over medium high heat until browned. Set aside and keep warm
Add water to a large saucepan and bring to a boil.
Add spinach to saucepan and boil for about 1 minute.
Using a clotted spoon, remove spinach from saucepan and place into a bowl of iced water. This process of boiling and then placing in iced water will blanch the spinach.
Drain spinach from iced water. I also spin the spinach in a food spinner to remove any excess water, however don’t get too concerned if you don’t have a food spinner, just try to remove as much water as you can.
Once drained, roughly chop the spinach.
In a blender, add spinach, garlic, pine nuts, parmesan cheese, oilive oil, salt, pepper, ricotta cheese & basil pesto. Blend until a smooth puree is produced.
Drain the penne and add back to saucepan, add chicken and pesto puree and mix to coat both the chicken and pasta with the pesto.
Serve and garnish with extra parmesan and pine nuts.