Ingredients
4
4 servings
- •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.
Nutritional Facts
Per 4 servings
- Calories: 512
- Carbohydrate: 54g
- Fat: 23g
- Fiber: 5g
- Protein: 26g
- Sugar: 4g
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