Pesto Chicken Pasta

Fill a large pot with water that has been lightly seasoned with salt, and place it on the stovetop over high heat. As the water reaches its boiling point, gently add in the linguine, and return it to a rolling boil. Continue cooking the pasta uncovered, occasionally stirring it with a spoon, until it reaches the desired level of doneness, but still retains some firmness in the center, approximately 11 minutes.

While the pasta is cooking, sprinkle a pinch of salt and black pepper over the chicken pieces. In a large skillet, heat a generous amount of olive oil over medium heat, and cook the chicken pieces until they are lightly browned on all sides, about 10 minutes, stirring constantly. Add the minced garlic cloves, sliced mushrooms, roasted red peppers, and artichoke hearts to the skillet, reduce the heat to a low simmer, and cook until the mushrooms start to release their juices, 5 to 8 minutes. Stir in a handful of fresh spinach leaves, and continue cooking until the leaves have wilted slightly, about 2 minutes.

Transfer the cooked linguine to a serving bowl, and toss it with the homemade basil pesto sauce. Divide the pasta evenly between two plates, and top each plate with the chicken mixture. Finish by sprinkling a generous amount of Parmesan cheese over each serving to complete the dish.