Heat 1 tablespoon evoo in a large saucepan or pot over medium-high heat. Add chicken and cook, stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth, bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.

Add spinach, pasta, and beans to pot. Bring back to a simmer. Turn off heat, stir in pesto and serve.

Serve alone or with crusty whole grain bread.