Balsamic Chicken Noodle Bowl

By shelliec

Ingredients

• 12 oz. linguine
• 5 tablespoons good-quality balsamic vinegar
• 4 garlic cloves, finely minced
• 1 1/2 tablespoons dried basil OR 1/2 cup fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup extra virgin olive oil
• 1 red pepper, cut into thin strips
• 2 cups cooked, shredded chicken (Rotisserie Chicken)
• 1 1/2 cups shredded or cubed mozzarella cheese
• 1/2 cup crumbled feta cheese

Details

Servings 6
Adapted from

Preparation

Step 1

1. Cook linguine until just tender according to package directions. Drain.
2. In a small bowl, whisk together vinegar, garlic, basil, salt and pepper. Then whisk in the 1/3 cup olive oil until the dressing is completely combined.
3. While the pasta is boiling, heat 1 teaspoon olive oil in a 12-inch non-stick skillet over medium heat and add the bell pepper. Cook briefly until crisp-tender. Add the cooked chicken and cook for 1-2 more minutes, until the chicken is heated through.
4. When the noodles have been drained, add the hot noodles to the skillet with the red pepper and chicken and toss.
5. Add the mozzarella and the feta and toss quickly to combine before the cheese melts.
6. Pour the dressing over the top and toss with tongs to coat all the ingredients with the dressing. Serve warm or at room temperature.