Balsamic Chicken Noodle Bowl

I'm back after another long hiatus. We're still trying many new meals in our kitchen, and I'm eager to share some more winners on the blog. I was recently talking about our go-to dinners with a friend at the beach this past weekend and was inspired to return and blog. Today was the last day of school for students. So in theory, I should have some more time for hobbies over these next few weeks! I am hoping to focus my energy on some cooking and running. They seem to balance each other out in my opinion.

This dinner was found on Mel's Kitchen Cafe. I think this is a great meal at any time during the year, but it'd be a perfect use for leftover grilled chicken, or this dinner could be made in a pinch on a busy summer evening.

You will need:
*1 pound linguine
*1 red pepper, cut in strips
*4 tablespoons balsamic vinegar (flavor is present, so go for a better quality)
*4 garlic cloves, minced
*1/2 teaspoon salt
*1/4 teaspoon ground black pepper
*1/3 cup extra virgin olive oil
*1 1/2 tablespoons dried basil (can use fresh if available)
*2 cups cooked chicken, chopped or shredded
*1 1/2 cups shredded mozzarella cheese
*1/2 cup crumbled feta cheese


1. Cook linguine according to package directions.

2. Meanwhile, whisk together vinegar, garlic, basil, salt and pepper in a small bowl. Then slowly whisk in the 1/3 cup olive oil until the dressing is completely combined.

3. While the pasta is boiling, heat 1 teaspoon olive oil in a non-stick skillet over medium heat.  Cook the bell pepper until it starts to become tender. Add the cooked chicken and cook for a couple more minutes until it is warm or cooked. (If we didn't precook any chicken, I will cook the chicken before adding the pepper to the skillet)

4. Drain the noodles once cooked and add to skillet. Toss with red pepper and chicken. Add the mozzarella and feta, combining quickly before the cheese melts completely. Pour the dressing over the top and mix to coat.
Serve warm or at room temperature.