In a large sauce pan bring one inch of water to boil. Add steamer basket and broccoli and cover. Steam for 6 minutes or until broccoli is fork tender. Add spinach on top of the broccoli and cook for 30 to 60 seconds until spinach is just wilted. Arrange broccoli and spinach on the platter. Remove steamer basket and drain water, return pot to stove.
While the broccoli is cooking prepare the sauce. Place all ingredients into a blender or food processor. Blend 1 minute or until smooth.
Remove the skin from the chicken and pull the chicken from the bones and arrange on a large platter. Cover with foil to keep warm.
Add sauce to dry pan and cook on medium heat until boiled through. Taste for heat and add more red pepper, if needed.
Sub steamed or poached chicken breast if rotisserie chicken isn't available.
For quick prep I used washed and bagged broccoli and spinach.