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Balsamic Chicken Pasta with Fresh Cheese

8 ounces, weight Linguine
1 whole Red Bell Pepper, Julienned
2 Tablespoons Balsamic Vinegar
3 whole Garlic Cloves, Minced
1/2 teaspoons Salt
1/4 teaspoons Coarsely Ground Black Pepper
6 Tablespoons Extra Virgin Olive Oil
1 cup Fresh Basil Leaves, Thinly Sliced, Divided
2 cups Shredded, Cooked Chicken
1 cup Small Fresh Mozzarella Balls, Halved Or Regular Mozzarella Cut Into 3/4-inch Cubes
1/2 cups Goat Cheese Crumbles


Cook linguine according to package directions; drain. Saute bell pepper in a small skillet over medium heat until limp, about 10 to 12 minutes. Meanwhile, whisk vinegar, garlic, salt and pepper in a small bowl; slowly whisk in oil. Stir in 1/2 cup of basil. Place pasta, chicken, cooked peppers, mozzarella, goat cheese, and remaining basil in a large bowl. Pour dressing over top and toss to coat. Serves 4. Note: when I make this, I put a couple of uncooked chicken breasts, sprinkled with salt, pepper, and garlic powder, under the broiler while everything else is being prepared.

Source: tastykitchen.com