Balsamic Chicken Pasta with Fresh Cheese

• 8 ounces, weight Linguine
• 1 whole Red Bell Pepper, Julienned
• 2 Tablespoons Balsamic Vinegar
• 3 whole Garlic Cloves, Minced
• 1/2 teaspoons Salt
• 1/4 teaspoons Coarsely Ground Black Pepper
• 6 Tablespoons Extra Virgin Olive Oil
• 1 cup Fresh Basil Leaves, Thinly Sliced, Divided
• 2 cups Shredded, Cooked Chicken
• 1 cup Small Fresh Mozzarella Balls, Halved Or Regular Mozzarella Cut Into 3/4-inch Cubes
• 1/2 cups Goat Cheese Crumbles

1. Cook linguine according to package directions; drain.
2. Saute bell pepper in a small skillet over medium heat until limp, about 10 to 12 minutes.
3. Meanwhile, whisk vinegar, garlic, salt and pepper in a small bowl; slowly whisk in oil.
4. Stir in 1/2 cup of basil.
5. Place pasta, chicken, cooked peppers, mozzarella, goat cheese, and remaining basil in a large bowl.
6. Pour dressing over top and toss to coat.
7. Serves 4.
8. Note: when I make this, I put a couple of uncooked chicken breasts, sprinkled with salt, pepper, and garlic powder, under the broiler while everything else is being prepared.

weight linguine, red bell pepper, balsamic vinegar, garlic, salt, black pepper, olive oil, fresh basil, chicken, mozzarella, goat cheese crumbles

Taken from tastykitchen.com/recipes/main-courses/balsamic-chicken-pasta-with-fresh-cheese/ (may not work)