Description
This is a great recipe that my boyfriend put together on a Sunday evening after a bike ride. You can’t go wrong with all of the flavors in this dish!
Ingredients
- ½ pound linguine pasta
- 1 (8 ounce) skinless, boneless chicken breast, cut into small pieces
- salt and ground black pepper to taste
- 3 tablespoons olive oil
- 6 whole garlic cloves
- 4 ounces fresh mushrooms, halved
- 6 ounces roasted red peppers, drained and chopped
- 1 (7.5 ounce) jar marinated artichoke hearts, drained and quartered
- 3 ounces fresh spinach leaves
- ¼ cup prepared basil pesto, or to taste
- 1 tablespoon freshly grated Parmesan cheese, divided (Optional)
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling
- stir in the linguine
- and return to a boil. Cook the pasta uncovered
- stirring occasionally
- until the pasta has cooked through
- but is still firm to the bite
- about 11 minutes. Drain well in a colander set in the sink.
- While the pasta is boiling
- sprinkle the chicken with salt and black pepper. Heat the olive oil in a large skillet over medium heat
- and cook the chicken pieces until lightly browned
- about 10 minutes
- stirring frequently. Stir in the garlic cloves
- mushrooms
- roasted red peppers
- and artichoke hearts; reduce heat to a simmer
- and cook until the mushrooms begin to give off their juices
- 5 to 8 minutes. Stir in the spinach
- and simmer just until the leaves are wilted
- about 2 minutes.
- Transfer the cooked linguine into a bowl
- and toss with the basil pesto. Divide the pasta between 2 plates
- and serve topped with the chicken mixture. Sprinkle Parmesan cheese over each plate to serve.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 4