Balsamic Chicken Pasta with Fresh Cheese
It’s either feast or famine around here lately. (Ha. One of the few times that could be taken literally!)
Yes, another quick pasta dish. I’m a sucker for those. This one’s got a dressing instead of a sauce, which makes it light. And I modified the dressing (and the name) by using balsamic vinegar instead of red wine vinegar. I also put the chicken, sprinkled with salt, pepper, and garlic powder, under the broiler while everything else was being prepared. And I used fresh basil from my garden. I get such a kick out of that.
This dish was heavenly. Sophie liked it too, and she’s becoming my toughest critic lately.
adapted from Cooking Pleasures magazine, June/July 07
2 T balsamic vinegar
3 garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper
6 T extra virgin olive oil
1 c fresh basil leaves, thinly sliced
2 c shredded cooked chicken
1 red bell pepper, julienned
1 c small fresh mozzarella balls, halved or cubed mozzarella (3/4 inch)
1/2 c crumbled soft goat cheese
8 oz linguine
Cook linguine according to package directions; drain. Saute bell pepper in a small skillet over medium heat until limp, about 10-12 minutes.
Meanwhile, whisk vinegar, garlic, salt and pepper in a small bowl; slowly whisk in oil. Stir in 1/2 c basil.
Place pasta, chicken, cooked peppers, mozzarella, goat cheese, and remaining basil in a large bowl. Pour dressing over top and toss to coat.