Ingredients
½lblinguine pasta
8ozchicken breast,skinless, boneless, cut into small pieces
salt and ground black pepper,to taste
3tbspolive oil
6whole garlic cloves
4ozfresh mushrooms,halved
6ozred peppers,roasted, drained and chopped
7½ozmarinated artichoke hearts,jar, drained and quartered
3ozfresh spinach leaves
¼cupbasil pesto,prepared, or to taste
1tbspParmesan cheese,freshly grated, divided
Preparation
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, for about 11 minutes, stirring occasionally until the pasta has cooked through but is still firm to the bite. 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 for about 10 minutes until lightly browned, stirring frequently.
Stir in the garlic cloves, mushrooms, roasted red peppers, and artichoke hearts; reduce heat to a simmer, and cook for 5 to 8 minutes or until the mushrooms begin to give off their juices.
Stir in the spinach, and simmer for 2 minutes or just until the leaves are wilted.
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.
