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Cook the pasta according to the package directions. While the pasta is boiling, season the chicken on each side with a pinch of salt and pepper, and sear it in a skillet over medium-high heat for 3 to 4 minutes a side. Remove from the skillet and set aside. Add the oil, garlic, rosemary, beans, red capsicum, and spinach to the skillet. Cook, turning frequently, until the spinach wilts (1 to 2 minutes). Slice the chicken and drain the pasta; toss them with the bean mixture. Spoon the pasta into two bowls and top with Parmesan.
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