Pesto Chicken Pasta from Spence’s

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Pesto Chicken Pasta from Spence’s

Spence’s Pesto Chicken Pasta

Updated on January 14, 2022

  • ½ pound linguine pasta

  • 1 skinless, boneless chicken breast (8 ounces) chopped into tiny 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 jar marinated artichoke hearts (7.5 oz), drained and quartered

  • 3 ounces fresh spinach leaves

  • ¼ cup prepared basil pesto, or to taste

  • 1 tablespoon freshly grated Parmesan cheese (Optional)

  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.

Nutrition Facts (per serving)

512Calories23g Fat54g Carbs26g Protein
None
Nutrition FactsServings Per Recipe4Calories512% Daily Value *Total Fat23g30%Saturated Fat4g21%Cholesterol35mg12%Sodium540mg23%Total Carbohydrate54g19%Dietary Fiber5g19%Total Sugars4gProtein26gVitamin C44mg221%Calcium177mg14%Iron4mg20%Potassium448mg10%
None

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