Chicken: Toast the coriander, and cumin in a non-stick frying pan, add the oregano a bit later, until aromatic.

Sprinkle lightly with Calvin's chile powder if you have it. Over medium heat add the chicken strips, ground pepper, and spray lightly with Pam. Add some salt. Stir, cover and simmer until chicken is opaque. Stir occasionally. Add the chiles. Stir, add about 3/4 c wine and simmer. Add more wine so there's always some liquid. Adjust spices if necessary. Add the mushrooms to a skillet on medium heat, spray lightly with Pam and sauté until soft. Add the pineapple and cook until it starts to clear. Add the chile chicken mix, stir occasionally until hot. Cook the pasta at this time and grate some Romano.

Pesto: Put nuts, basil, spinach, garlic, cheese, lemon juice and pepper in a food processor. Puree. [Add the olive oil.] Gradually add mineral water until desired consistency is achieved. Salt to taste.