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Spence's Pesto Chicken Pasta

Spence's Pesto Chicken Pasta

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
ChezCristy

ChezCristy

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 53.5g
  • 17%
  • Protein:
  • 26.1 g
  • 52%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 637 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews

Rock_lobster
61

Rock_lobster

5/18/2011

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 would 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.)

EmmaD01
29

EmmaD01

6/3/2011

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 one of our regulars. Thanks!!

jamiesmith714
22

jamiesmith714

5/19/2011

Awesome! instead of peppers I did sundried tomatoes and I actually forgot the spinach but it was better because there was already a lot going on flavor wise! Oh, and instead of whole cloves of garlic I sliced them so as to disperse the garlic flavor! VERY VERY good! *****

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