Spence's Pesto Chicken Pasta

Ingredients

• 0.3 cup basil pesto prepared to taste
• 4 ounces mushrooms fresh halved
• 4 servings salt and ground pepper black to taste
• 7.5 ounce marinated artichoke hearts drained quartered
• 3 tablespoons olive oil 
• 0.5 pound linguine pasta 
• 6 ounces roasted peppers red drained chopped
• 8 ounce chicken breast boneless skinless cut into small pieces
• 3 ounces spinach leaves fresh
• 6  garlic cloves whole

Equipment

• bowl
• frying pan
• pot
• colander

Directions

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.
2. Drain well in a colander set in the sink.
3. While the pasta is boiling, sprinkle the chicken with salt and black pepper.
4. 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.
5. 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.
6. Sprinkle Parmesan cheese over each plate to serve.