Recipe by 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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1 (8 ounce)
skinless, boneless chicken breast, cut into small pieces
salt and ground black pepper to taste
whole garlic cloves
fresh mushrooms, halved
roasted red peppers, drained and chopped
1 (7.5 ounce) jar
marinated artichoke hearts, drained and quartered
fresh spinach leaves
prepared basil pesto, or to taste
freshly grated Parmesan cheese, divided
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 flavors would compete w/ one another, but it turned out to be a lovely dish. I didn't have quite as many mushrooms, and I had to sub hearts of palm for the artichoke hearts (close enough); I also added a handful of diced onion to the initial saute. Otherwise I was completely faithful to the recipe and was pleasantly surprised w/ the end result. When I make this again, I plan to increase the spinach, and stir a bit of the pasta water into the chick/vegg mixture for additional moisture b/c it was a bit dry. (Or instead of just tossing the linguine w/ the pesto, split the pesto into the chicken/vegg too.)
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?
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 will be one of our regulars. Thanks!!
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 garlic I sliced them so as to disperse the garlic flavor! VERY VERY good! *****
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 out by browning the mushrooms to give them added flavor. Then I tossed them into a bowl with the chopped garlic, peppers, and artichokes and added them altogether with the chicken after it had browned for five minutes. Later, I added 1/2 cup of dry white wine and half the pesto to the simmering vegetables. It turned out very well!
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 basil pesto, but both are good. This is one yummy dish!
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, diced tomatoes, and mushrooms in with the same pan I had cooked the chicken and garlic in, and fried it for a few minutes, until fragrant. I wanted the excess water of the tomatoes out so I kept the stove on high until all the water evaporated and stirred occasionally. I added the spinach at the end and it turned out to be amazing! Also I took one cup of heavy cream and heated it on the stove until it was reduced to half, and then mixed it with the pesto, it was the perfect pesto cream sauce! I mixed the pesto cream sauce with the linguini and topped it off with the chicken mixture, it looked and tasted absolutley amazing!!
Great taste and very easy. Tried sun-dried tomatoes instead of the roasted red peppers... was a great compliment to the basil.
* Percent Daily Values are based on a 2,000 calorie diet.
Spence's Pesto Chicken Pasta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 512
** Calories from Fat: 210
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