Spence's Pesto Chicken Pasta63 Reviews
- Prep: 20 min
- Cook: 25 min
- Ready In: 45 min
“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!” - by ChezCristy
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 512 cal
- 23.3 g
- 53.5 g
Based on a 2,000 calorie diet
Reviews (63)Rate This Recipe
"Spence's Pesto Chicken Pasta Haiku: "This IS elegant. Flavorful, vibrant colors. A couple small tweaks." I was doubtful of putting that many "special" veggies all together, thinking their flavors woul..." See mored compete w/ one another, but it turned out to be a lovely dish. I didn't have quite as many mushrooms, and I had to sub hearts of palm for the artichoke hearts (close enough); I also added a handful of diced onion to the initial saute. Otherwise I was completely faithful to the recipe and was pleasantly surprised w/ the end result. When I make this again, I plan to increase the spinach, and stir a bit of the pasta water into the chick/vegg mixture for additional moisture b/c it was a bit dry. (Or instead of just tossing the linguine w/ the pesto, split the pesto into the chicken/vegg too.)"
"This was wonderful! I had to make changes because I didn't have all the ingredients. I used frozen spinach instead of fresh - still yummy - and I used broccoli and fresh red bell pepper. This will be ..." See moreone of our regulars. Thanks!!"
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