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Balsamic Chicken Pasta with Fresh Cheese

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Super quick weekday pasta dish. (I’m a sucker for those.) The goat cheese and balsamic dressing give it some extra spunk!

Ingredients

  • 8 ounces, weight Linguine
  • 1 whole Red Bell Pepper, Julienned
  • 2 Tablespoons Balsamic Vinegar
  • 3 whole Garlic Cloves, Minced
  • ½ teaspoons Salt
  • ¼ 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
  • ½ cups Goat Cheese Crumbles

Preparation

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.

6 Comments

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kmeichhorn on 3.11.2010

This is one of my favorite dishes – great flavors. I skipped the red bell pepper.

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Caitlin on 1.23.2010

Our goat cheese (even the stuff I could pick up at our small-town WalMart) was smooth and tangy in this dish! Try again, but with better cheese! The dish was lovely!

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verymom on 12.4.2009

Made this tonight, it was fabulous! Thank you! I wonder if mixedlovers did not get a good brand of goat cheese? Ours was great and not gritty at all

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Natalie | Perry's Plate on 11.14.2009

Gritty?? How funny. I never thought goat cheese could be gritty. I’m glad you liked it, though!

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mixedlovers on 11.12.2009

It was a great choice. I really liked it. My husband LOVED it. I gave this dish five stars. The only draw back for me was the goat cheese. It was REALLY strong and made the dish gritty. The dish, however, wouldn’t be the same without it. So, next time, there will be a little less of the goat. But, for some other soul, the strong, gritty taste just might make their eyes cross and their tongue spark with delight.

2 Reviews

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Carol on 7.9.2012

So good. Followed this recipe exactly and was delicious. I also made it several times for different groups of people and they all loved it. The second time I made it, I cut out the mozzarella and used feta cheese instead of goat cheese and it was still great.

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Lindsey @ Sunshine and Jellybeans on 12.30.2010

Made this last night and it was delicious! I doubled the recipe so we had leftovers and I added asparagus. I used a high quality balsamic vinegar and ended up using about 3 tablespoons vinegar to 6 tablespoons oil, versus 2:6. I also only had feta cheese so I subbed that out for the goat cheese. It turned out great! Definitely a keeper and very customizable! Thanks for the recipe Natalie – hope you are doing well!

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