How to Make Spence's Pesto Chicken Pasta - A Step-by-Step Guide

Welcome to Spence's Pesto Chicken Pasta recipe! This delicious and flavorful dish is a perfect combination of juicy grilled chicken, al dente pasta, and a vibrant homemade pesto sauce. It's a meal that is sure to impress your family and friends with its fresh and aromatic flavors.

The star of this dish is the homemade pesto sauce, which is made with fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil. The sauce is incredibly easy to make and adds a burst of herbaceous flavor to...

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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)

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Servings: 4
  • Yield: 4 servings

  • 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

    512 cal.

    • Total Fat: 23g
    • Saturated Fat: 4g
    • Cholesterol: 35mg
    • Sodium: 540mg
    • Total Carbohydrate: 54g
    • Dietary Fiber: 5g
    • Total Sugars: 4g
    • Protein: 26g
    • Vitamin C: 44mg
    • Calcium: 177mg
    • Iron: 4mg
    • Potassium: 448mg