Tenderize and cut chicken into one inch pieces. Marinade in oyster sauce overnight. Saute chicken in two tablespoons of olive oil until done. Set aside. Heat remaining oil and saute garlic and shredded carrots for 3 minutes. Add spices and zucchini and saute two minutes more. Add spinach and saute until slightly wilted. Drain and rinse beans, chop tomatoes and add both to mixture. Add chicken and heat through. Cook pasta, drain and immediately toss with pesto. Serve hot pasta in equal portions and top with chicken-vegetable mixture. Enjoy!