Pesto Chicken Pasta

4 Servings

• ½ pound uncooked linguine pasta
• 1 boneless skinless chicken breast, cut into small pieces
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoons olive oil
• 6 cloves garlic, chopped
• 4 ounces fresh mushrooms, sliced
• ½ cup roasted red peppers, drained and chopped
• 1 6-ounce jar marinated artichoke hearts, drained and coarsely chopped
• 3 ounces fresh spinach
• ¼ cup pesto sauce
• 1 tablespoon grated Parmesan cheese

Cook pasta per package directions; drain.

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, 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 1 to 2 minutes.

Transfer the cooked linguine into a bowl, and toss with the basil pesto. Divide the pasta between 4 plates, and serve topped with the chicken mixture. Sprinkle Parmesan cheese over each plate to serve.

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