Balsamic Chicken and Pasta

From Perry's Plate

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 feta 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.

Serves 4.



(Note to self-- try adding spinach next time)


Nutrition Info:
(8 servings)
288 calories, 15.3 g fat, 4.0 saturated fat, 65 mg cholesterol, 371 mg sodium, 17.9 carbs, 18.9 protein, 17% calcium