Mom needed more fiber in her diet, so I made her a smoothie, and she gobbled it up!
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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.
Nutrition Facts
| Calories | 512 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 5 g |
| Protein | 26 g |
| Saturated Fat | 4 g |
| Sodium | 540 mg |
| Sugars | 4 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I doubled everything except the Pasta & Pesto. So good! We like lots of protein, and also love garlic and veggies, so doubling that part is perfect for our family! I was also a little confused with the 1 chicken breast, serves 4, so I used three chicken breast and it serves 4 except the pasta part, it was enough for 3 plates. Could be I used too much pasta on each plate. Maybe the recipe is for 2 as written? Not sure but regardless, its Delicious! It’s totally good without the pasta, just put in a little pesto with the chicken mixture 🙂
I made without chicken or mushrooms. I added pepper (generous amount) to the veggies while they were cooking. Also I chopped the garlic. Loved it!!
Made without the mushrooms and artichokes and doubled the pesto – very tasty
I was out of spinach so added thin sliced Campari tomatoes. It was delicious but I will definitely use spinach next time.
Fabulous recipe. I didn’t have spinach, so doubled the amount of mushrooms. I thought they should have been cooked longer than the recipe stated, but they were a great consistency. (I always drain my pasta and start with a lesser amount than the recipe recites. Then I add additional pasta to our tastes. We like more sauce – less pasta.) This was spectacular. I also added about 1/3 cup onion with the veggies. The roasted red peppers and artichokes add a sophisticated taste. Don’t be afraid to alter to your preferences. It’s a forgiving recipe. Thank You!
This was a hit. I left the spinach out but followed the rest of the recipe.
Delicious and easy!!!! Kids loved it too!
Forgot the spinach but was really good. I love pesto!!!
It was wonderful. I would add a tiny bit of olive oil as it as slightly drier than I wanted. Pine nuts are a great addition!
Very tasty but too dry. Not sure what to do to make it more saucy so will probably not make again. Maybe not serve it on pasta but with potatoes and make as chicken breasts. Not sure.
This was intensely flavorful and delicious! I used homemade pesto (that I had in the freezer) withfreshly boiled penne but followed the vegetable mixture as per recipe. I will make this again and again and it’s the perfect dish for company! Great way to use homemade pesto.
This is a great base recipe that can be altered to include whatever veggies you have on hand. I’ve added broccoli, fresh red pepper, frozen and fresh spinach, etc. I sometimes add more chicken and less pasta for a low-carb version.
Very easy to make and my family lived it!!+
Great recipe foundation! I adjusted it based on what I had on hand and family preferences. 1st, I seasoned the chicken using Newman’s Own Vinaigrette salad dressing, homemade pesto, and crushed chili piquin, letting it marinate about 10 hours. 2nd, I substituted fresh red bell pepper for roasted, added zucchini, porcini mushrooms, and cauliflower and used orrechiette instead of linguine. I also skipped the marinated artichokes and cheese and cut the garlic back to 2 cloves due to food sensitivities. It came out great! Even works well as a cold salad if you add some fresh spinach or romaine lettuce. Use EVOO and balsamic or more pesto for the dressing.
Your boyfriend is an awesome chef!!! I made this the first time for a family gathering, and it was a hit. I doubled the recipe and fed 16-18 adults (along with salad, bread and dessert). My variations were as follows: 1. substituted two small size (8 oz I think) packs of sliced baby portobellos for the mushrooms; 2. Used 1 and 1/2 lbs linguini); 3. Used Tyson Italian Herb & Tomato Grilled & Ready Frozen Chicken tenders (1 and 2/3’s bags – bags were about 22 oz each); 4. Used 3/4 Cup of Freshly made pesto; 5. Doubled or slightly more than doubled the roasted red peppers, artichoke hearts and spinach I will definitely cook this again and am thinking of more variations to try. Thank you Spence
Made this twice and love the recipe! Only thing I add is 1/2 tsp of red pepper flakes at the end. I notice several reviews think it’s dry but I didn’t experience that at all – I leave the lid on the skillet to keep moisture in. Thanks for sharing!
Will make again. I was out of spinach, so I used kale instead and it turned out great. The artichokes really make it unique, so don’t skip those.
We absolutely loved this recipe! I was skeptical about adding artichoke hearts to a pasta recipe, but to my surprise it totally made the dish. Thanks for sharing.
It’s really good. The only thing that I will change next time is – I will use sundried tomatoes instead of the roasted red peppers. I liked it.
Ok but not very exciting.
This is a keeper! I followed the recipe as is and my husband and I both thought it was great!