Barbecue your chicken breasts and then let cool in your kitchen in a medium bowl. Toss chicken breasts in pesto and slice when cooled.

Cook fettuccini in a pot on medium heat until al dente. Strain and rest noodles in the sink.

In a large frying pan add oil and cook garlic and onion on medium heat until golden brown, 3-5 minutes. Add sun-dried tomatoes, kalamata olives and spinach, stirring for 3 minutes until your spinach has wilted. Add hummus, lemon juice, white wine, and chicken stock, stirring slowly until fully incorporated and reduced, 5-7 minutes on medium/low heat.

Once your sauce has thickened add cooked fettuccini to your pan and toss to fully incorporate. Serve noodles in individual bowls and top with slicked chicken breasts and crumbled feta.