I put off making this for a loooong time, and I'm kicking myself for it now. I thought this was super delicious (and I even left out the cheese!). It also helped that it was super fast (done in 20 minutes) and very filling.
1 pound linguine
1 red pepper, cut into thin strips
4 tablespoons good-quality balsamic vinegar
4 garlic cloves, finely minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup extra virgin olive oil
1 1/2 tablespoons dried basil (can substitute 1/2 cup fresh basil)
2 cups cooked, shredded chicken (if you don't have precooked, you can cook your chicken at the same time as the bell pepper)
1 1/2 cups shredded or cubed mozzarella cheese
1/2 cup crumbled feta cheese (even if I did use cheese, I don't like feta so I would've left this out and upped the mozzarella)
Heat a large pot of water to a boil. Add the linguine and cook until just tender according to package directions. Drain.
In a small bowl, whisk together vinegar, garlic, basil, salt and pepper. When combined, slowly whisk in the 1/3 cup olive oil until the dressing is completely combined.
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.
When the noodles have been drained, add the hot noodles to the skillet with the red pepper and chicken and toss. Add the shredded or cubed mozzarella and the feta and toss quickly to combine before the cheese melts. Pour the dressing over the top and toss with tongs to coat all the ingredients with the dressing. Serve warm or at room temperature. Serves 6-8.
Recipe from Mel's Kitchen Cafe