Butterfly the chicken breasts horizontally to achieve a uniform thickness for even cooking.
Heat olive oil in a saucepan, sauté garlic and chilli for two minutes, then stir in tomato purée and passata.
Boil wholewheat penne in salted water, adding broccoli chunks during the final three minutes of cooking.
Griddle the seasoned chicken for 3 to 5 minutes per side until cooked through, then slice into pieces.
Mix the pasta, broccoli, chicken, spinach, and basil into the sauce until the greens wilt.
Serve the dish garnished with freshly grated parmesan cheese and black pepper.