Pesto Chicken Linguine

Pesto Chicken Linguine

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This chicken linguine has garlic, mushrooms, roasted red capsicum, artichokes hearts, spinach, pesto and Parmesan cheese all tossed together to make a savoury dish.


Serves: 4 

  • 250g linguine pasta
  • 1 (250g) chicken breast, boneless and skinless, cut into bits
  • 1 pinch salt and ground black pepper, to taste
  • 1/4 cup olive oil
  • 6 whole garlic cloves
  • 130g fresh mushrooms, halved
  • 190g roasted red capsicum, diced
  • 240g marinated artichoke hearts, drained and quartered
  • 90g fresh spinach leaves
  • 1/4 cup prepared basil pesto, to taste
  • 1 tablespoon Parmesan cheese, grated, divided

Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Fill a saucepan with lightly salted water then bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine then 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 frying pan over medium heat then cook the chicken pieces until lightly browned, about 10 minutes, stirring frequently. Stir in the garlic cloves, mushrooms, roasted red capsicum and artichoke hearts; reduce heat to a simmer then cook until the mushrooms begin to give off their juices, 5 to 8 minutes. Stir in the spinach then simmer just until the leaves are wilted, about 2 minutes.
  3. Transfer the cooked linguine into a bowl then 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.

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