Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then drain and set aside.

Sear the chicken

• Heat the olive oil in a large frying pan over medium-high heat.
• Season the chicken with salt and pepper and cook until golden and cooked through.
• Remove the chicken from the pan and set aside.

Build the sauce

• Add the garlic and sun-dried tomatoes to the pan and sauté until fragrant.
• Pour in the white wine and let it reduce slightly.
• Stir in the coconut milk and simmer until the sauce thickens.

Combine and finish

• Return the chicken to the pan along with the spinach and cook until the spinach wilts.
• Add the drained pasta and toss everything together until well coated.
• Adjust the seasoning and serve hot.