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Linguine With Pesto, Chicken and Spring Vegetables

Rated : 
 by 30 people
Makes: 4 servings Prep 15 mins Cook 30 mins View Nutrition Facts


  • 6 ounces  whole-wheat linguine
  • 2 tablespoons  pine nuts
  • 3 tablespoons  olive oil
  • 1 garlic clove, roughly chopped
  • Pinch of salt plus additional for seasoning
  • 1 1/2 cups  fresh flat-leaf parsley leaves
  • 1/2 cup  (about 1 1/2 ounces) shredded Parmesan
  • 2 tablespoons  water
  • 1/2 teaspoon  lemon zest
  • 1/2 pound  boneless, skinless chicken breast, cut into 1-inch pieces
  • Freshly ground black pepper
  • 1/4 medium onion, finely chopped
  • 1 cup  canned or jarred quartered artichoke hearts, drained
  • 1/3 cup  white wine
  • 6 ounces  asparagus, ends trimmed, cut into 1/2-inch pieces
  • 2/3 cup  frozen peas
  • 1/2 teaspoon  freshly squeezed lemon juice


1. Cook linguine according to package directions, reserving 1 1/2 cups pasta water; drain.

2. Meanwhile, to make the pesto, puree pine nuts, 1 tablespoon oil, garlic and pinch of salt in a food processor until smooth. Add parsley and pulse until just combined, about five times. Add Parmesan and water and pulse five times more. Stir in lemon zest.

3. Pat chicken dry and season with salt and pepper to taste. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until well browned on all sides, about 5 minutes. Transfer chicken to a plate and set aside.

4. Return skillet to stove and heat remaining oil over medium-high heat. Add onion, season with salt and pepper to taste, and cook until softened, about 3 minutes. Stir in artichoke hearts and cook until slightly broken down, about 3 minutes. Stir in wine, scraping the bottom of skillet. Cook 2 minutes.

5. Add asparagus and cook until crisp-tender, about 2 minutes. Stir in linguine and 1 cup reserved pasta water; add pesto, chicken and peas. Cook until peas are heated through, about 1 minute, adding additional pasta water as needed to loosen sauce. Stir in lemon juice.

Linguine With Pesto, Chicken and Spring Vegetables
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What do you think? Rate this recipe!

8178964626 wrote:

Taste good and no worries about being overweight on this one. (lol)

10/27/2012 05:31:46 PM Report Abuse
jbarbiaux wrote:

I believe it's called portion control.

6/29/2012 06:07:00 AM Report Abuse
beverleyjohnso1 wrote:

Maybe that's why its low calorie? :)

5/24/2012 02:00:09 PM Report Abuse
casinoman551 wrote:

How can 6 oz of pasta and 1/2 pound of chicken serve 4 people?

3/12/2012 08:48:02 AM Report Abuse

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