Pesto Chicken Pasta

By Eyeleen

Ingredients

• 1/2 pound Linguine
• 2 pieces Chicken breast boneless skinless , cut into small pieces
• Salt & pepper to taste
• 3 tblspoons Olive oil
• 6 whole Garlic cloves
• 4 ounces Mushroom fresh, halved, or put something else
• 6 ounces Roasted red peppers drained and chopped
• 7 1/2 ounces Artichoke hearts marinated, drained, quartered
• 3 ounces Spinach leaves fresh
• 1/4 cup Basil pesto prepared
• 1 tblspoons Parmesan divided

Preparation

Step 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.
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.