Chicken Artichoke Linguini

Some variation of this is on the menu at many Italian restaurants and it is always a favorite entree. Make a full batch it is as good warmed up as it is fresh.

Servings: 6     Prep time: 15 min     Cooking time: 20 min
    Ready to eat in: 35 min
Utensils: Frying pan, grill, pasta pot, pasta strainer

4 - 6 chicken breast - grilled
1 lb pkg linguini
1½ c portabella mushrooms - sliced
1 small red onion - sliced or diced
1 heaping tsp minced garlic
¼ cup dry white wine
1 can artichokes - chopped into large chunks
1 can black olives - drained
½ cup olive oil
2 tsp sea salt
1 tsp fresh ground black pepper
3 tsp pesto sauce


Bring pasta water to a boil. Cook linguini while grilling chicken and sautéing onions. Brush chicken breast with oil, salt & pepper to taste and grill, set aside. Chicken can be served whole on top of the pasta or sliced and tossed into the pasta. Sauté mushrooms, onion and garlic in a small amount of olive oil. De-glaze pan with white wine. Drain linguini and return to pasta pot with olive oil. Add all the ingredients to the pasta pot and toss, heat on low for 3 to 5 min.

Alternative Recipe Ideas

  • Serve with a heavy sprinkle of Parmesan cheese for the guest that can tolerate dairy.
  • The chicken breast can be sautéed if you do not want to grill.
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    This recipe brought to you by Chef Gary from Rocky Creek Valley Farm