Spence's Pesto Chicken Pasta

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.

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.

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.