Heat the oil over medium-high heat in a large saucepan or frying pan. Once hot brown the chicken on all sides and no more pink is visible. If Using breast meat remove from pan and set aside.
Add the garlic and cook another minute being careful not to burn.
Add the chicken stock, spinach, beans, and parsley
Increase the heat and bring to a boil. Cover, lower the heat to a simmer and cook for 10 minutes.
Meanwhile, bring a large pot of water to a boil and cook the pasta.
Cook until the pasta is just underdone, drain, add to the stock mixture (if using breast meat, add it back into the pan too) and cook until the pasta is done cooking. Taste for seasoning and add salt and pepper to taste.
Serve with topped with plenty of freshly grated Parmesan cheese.
If using fresh spinach instead of frozen, add the spinach when adding the pasta and cook until wilted.
If you want to use breast meat, instead of browning just fully cook it, remove the chicken from the pan, and add it again when adding the pasta.
Don’t skip the cheese, it adds a creaminess to the dish and a lot of flavor.
Taste your grated cheese before seasoning. If it tastes salty season accordingly so you don’t ruin the dish.