Insalata Napoli
- 2 grilled chicken breasts
- 1 grilled red bell pepper
- 1 (13 ounce) can artichoke hearts, sliced
- 5 slices crispy bacon, chopped
- 1/2 cup diced red onion
- 15 -20 cherry tomatoes, cut in half
- 1 (12 ounce) box bow tie pasta
- fresh spinach
- balsamic vinegar, viaigrette
- feta cheese
- 2 tablespoons olive oil
- 1/4 cup lime juice
- salt
- pepper
- garlic
- First, I made a marinade of the oil, juice, and seasonings and soaked the chicken and peppers for about an hour. Meanwhile I cooked the pasta el dente, let it cool and then mixed it with about an equal amount of fresh spinach. I then chopped and added the artichokes, onions, tomatoes, bacon and tossed in the vinaigrette. I grilled the chicken and peppers, the covered them on a plate to cool slightly, before chopping up and putting over the pasta. Add feta when serving.
chicken breasts, red bell pepper, hearts, bacon, red onion, tomatoes, pasta, fresh spinach, balsamic vinegar, feta cheese, olive oil, lime juice, salt, pepper, garlic
Taken from www.food.com/recipe/insalata-napoli-456391 (may not work)