New Recipe

So, I got adventurous and tried out a new recipe. It turned out really good, but it was a bit on the more difficult side for my level of cooking mostly because I ended up trying to do everything at once. Don’t do that, it doesn’t work. Trust me. Next time I make it though, I will definitely be more organized and hopefully make a smaller mess (Bryan will appreciate that).

All that being said, we both really liked it and it was very filling. Give it a whirl and let me know what you think.

Balsamic Chicken Noodle Bowl

*Serves 6-8

1 pound linguine
1 red pepper, cut into thin strips
4 Tablespoons balsamic vinegar
5 garlic cloves, finely minced
½ teaspoons salt
¼ teaspoons ground black pepper
1/2 cup extra virgin olive oil
1 1/2 tablespoons dried basil (can substitute 1 cup fresh basil)
2 cups cooked, shredded chicken
1 1/2 cups shredded or cubed mozzarella cheese

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. Serve warm or at room temperature.

Recipe Source: from My Kitchen Cafe (www.mykitchencafe.blogspot.com)/originally adapted from www.tastykitchen.com