Balsamic Chicken Pasta with Fresh Cheese

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 Instructions

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.