Cut chicken into one-inch strips. Drain and rinse the beans.

Heat half the oil in a large saucepan or Dutch oven over medium-high heat.

Add chicken. Cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes.

Add garlic and cook, stirring, for 1 minute more.

Stir in broth and marjoram. Bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.

Add spinach and beans to the pot and bring to a simmer. Cook for 5 minutes, gently stirring, to blend the flavors.

Combine the remaining oil, Parmesan and basil in a food processor or Magic Bullet. Process until a coarse paste forms, scraping down the sides as necessary.

Cut the chicken into bite-size pieces. Stir the chicken and basil pesto into the pot and bring to a boil to heat through.

Ladle into serving bowls and serve.