Spence's Pesto Chicken Pasta

Spence's Pesto Chicken Pasta

ChezCristy

"This is a great recipe that my boyfriend put together on a Sunday evening after a bike ride. You can't go wrong with all of the flavors in this dish!"
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Ingredients

45 m servings 512 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 53.5g
  • 17%
  • Protein:
  • 26.1 g
  • 52%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 540 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.
  2. 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.
  3. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 81
  1. 119 Ratings

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Most helpful positive review

Spence's Pesto Chicken Pasta Haiku: "This IS elegant. Flavorful, vibrant colors. A couple small tweaks." I was doubtful of putting that many "special" veggies all together, thinking their flavor...

Most helpful critical review

I am confused: at the top it says 4 servings (?only one chicken breast) and at the bottom it says divide pasta onto 2 plates. Which is correct?

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Spence's Pesto Chicken Pasta Haiku: "This IS elegant. Flavorful, vibrant colors. A couple small tweaks." I was doubtful of putting that many "special" veggies all together, thinking their flavor...

This was wonderful! I had to make changes because I didn't have all the ingredients. I used frozen spinach instead of fresh - still yummy - and I used broccoli and fresh red bell pepper. This wi...

Awesome! instead of peppers I did sundried tomatoes and I actually forgot the spinach but it was better because there was already a lot going on flavor wise! Oh, and instead of whole cloves of g...

I am confused: at the top it says 4 servings (?only one chicken breast) and at the bottom it says divide pasta onto 2 plates. Which is correct?

The reviews helped me to tweak this recipe to make it really zing. I used skinless, boneless thighs instead of breasts so that the chicken had more flavor and moisture. When cooking, I started o...

I've been making something very similar to this for years - my recipe came from Food & Wine. To give it a little kick I add chopped sun-dried tomatoes and sun-dried tomato pesto instead of the ...

My husband and I loved this recipe!! I tweeked it a little because of the ingredients I had on hand. I didnt have any roasted peppers or artichoke hearts. I added finely diced red bell peppers, ...

Great taste and very easy. Tried sun-dried tomatoes instead of the roasted red peppers... was a great compliment to the basil.

I made this recipe as a salad, turned out really good! I used Fusilli pasta and made the Pesto myself. I browned the chicken breast (whole) in a frying pan and put it in the oven for 15 minutes ...

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