Thursday, August 26, 2010

Balsamic Chicken Noodle Bowl

Pic courtesy of My Kitchen Cafe

This dish is the perfect summer dinner or lunch- light yet flavorful. Mom and Jenn were in town for Education Week last week and I made this after their first long day of classes and it was a big hit. (Both have called me requesting the recipe.) The combo of feta and mozzarella cheeses, balsamic vinegar, and crunchy red peppers will really make your taste buds pop with delight.

Balsamic Chicken Noodle Bowl

adapted from My Kitchen Cafe

*Serves 6-8

12 ounces linguine (or more if you like noodles a lot)
1 red pepper, cut into thin strips
3 Tablespoons balsamic vinegar
4 garlic cloves, finely minced
½ teaspoons salt
¼ teaspoons ground black pepper
1/3 cup extra virgin olive oil
1 tablespoons dried basil (can substitute 1 cup fresh basil)
1 cup cooked, shredded chicken (1 large chicken breast)
1 cup shredded or cubed mozzarella cheese (I just cut up a few string cheese sticks!)
feta cheese to taste

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 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 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. Top with desired amount of feta cheese. Serve warm or at room temperature.


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