Spence's Pesto Chicken Pasta

Bring a large pot of salted water to boil and cook 227 g pasta until al dente, 1–2 minutes before package time.

Heat 41 g olive oil in a large skillet over medium heat; add 30 g minced garlic and cook until fragrant, about 1 minute.

Add 113 g sliced mushrooms, 85 g spinach, 1 g artichoke hearts, and 170 g roasted red peppers; sauté 4–5 minutes until tender.