Spence's Pesto Chicken Pasta


  • 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
  • 1 tablespoon freshly grated Parmesan cheese, divided (optional)
  • 4 ounces fresh mushrooms, halved
  • + 4 more ingredients
    • 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. 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. Dr...

View full recipe at SpringPad


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