Bring a large pot of water to the boil

Dice the chicken, garlic, and onion. Combine the chicken, half the garlic, and the onion into a large bowl. Refrigerate until ready to cook.

Heat olive oil in a pan. Add the garlic, a pinch of salt, and asparagus. Cook for about 8 minutes until the asparagus is fork tender.

Set the asparagus aside, and add the marinated chicken to the same pan. Stir fry until chicken is cooked through.

Return to the asparagus to the pan along with the spinach, pesto, and peas. Cover with a lid and cook over low heat until the peas are cooked through and the spinach is wilted.

Once the water is boiled, add the gnocchi and cook according to package directions. Strain and all of the ingredients into the pot. Stir to combine and serve immediately.