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Cook rice according to package directions. Keep warm.
Cut chicken breast into cubes while rice is cooking; heat olive oil in a medium sauté pan and cook chicken until brown and cooked through. Remove chicken and set aside.
Add tomatoes, pesto, salt and pepper to the same pan. Sauté 1-2 minutes over low heat, then add the evaporated milk. Bring to simmer and add spinach and cooked chicken. Cook 2-3 minutes until sauce is slightly thickened and spinach is wilted.
Divide rice into two serving bowls. Then divide chicken and sauce over each bowl.