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
- linguine pasta: 0.5 pound
- skinless, boneless chicken breast: 1 piece (8 ounce, cut into small pieces)
- salt and ground black pepper: (to taste)
- olive oil: 3 Tbsp
- whole garlic cloves: 6 piece
- ounces fresh mushrooms: 4 piece (halved)
- ounces roasted red peppers: 6 piece (chopped)
- marinated artichoke hearts, drained and quartered: 1 jar (7.5 ounce jar)
- ounces fresh spinach leaves: 3 piece
- prepared basil pesto: 0.25 cup (to taste)
- freshly grated Parmesan cheese: 1 Tbsp (divided, optional)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
