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Method Prep:20min › Cook:25min › Ready in:45min
Fill a large pot with lightly salted water and bring to the boil over high heat. Once the water is boiling, stir in the linguine, and return to the 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.
While the pasta is boiling, sprinkle the chicken with salt and black pepper. Heat the olive oil in a large pan 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 for a further 5 to 8 minutes. Stir in the spinach, and simmer just until the leaves are wilted, about 2 minutes.
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.