Toss the chicken with sea salt, black pepper, fennel seeds, and rosemary leaves on the greaseproof paper. Fold the chicken in the paper and flatten it with the help of a rolling pin.
In a pan, add the olive oil and fry the chicken with crushed garlic cloves and chillies. Turn after a few minutes until it turns golden.
Add the beans, after cutting their stalks, in a casserole pan and boil in salted water cook for a few minutes.
In a grinder, add almonds, parmesan, olive oil, and lemon juice and basil leaves after ripping the stalks. Leave some basil leaves for garnishing.
Add the garlic to the same grinder, add the cooking water of beans and salt. Blend until smooth.
Cut the Lasagna sheets into square sheets and add to the pan with beans. Cook for a few minutes. Add tomatoes to the pan with the chicken and stir vigorously.
In the pasta pan, add the spinach. Cook it for a few minutes. Then, drain the water, reserving a small cup of pasta water. Return the pasta, beans, and spinach to the pan and add the pesto. Cook it and add water until it will become smooth in texture.
Chop the chicken breasts in half and serve with the tomatoes and chilli over the top. Grate the parmesan over the pasta and add basil leaves over the dish.