I'm a sucker for quick pasta dishes. I love this one and often turn to it when I need to get dinner done quickly. This can easily be made in under 30 minutes!
This pasta is dressed with a vinaigrette (made creamy by cheese) instead of a thick, hearty sauce, which makes it lighter for summertime. 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.
My favorite thing about this dish is its versatility. Swap out the veggies and cheese for types that your family likes. You could even use cream cheese instead of goat cheese and you'd get almost the same result.
Sophie liked it too, and she's becoming my toughest critic lately. Ah, the joys of feeding a two-year-old. . .
P.S. I just realized it was exactly a year ago today that I posted this on my recipe blog. It was seriously meant to be.
Balsamic Chicken Pasta with Fresh Cheese
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.
Originally Posted Here
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