balsamic chicken pasta
adapted from mels kitchen cafe
1 lb whole wheat linguine
2 red bell peppers cut into thin strips
8 oz sliced button mushrooms
4 tbsp balsamic vinegar
5 cloves garlic, finely minced
1/2 tsp salt
1/4 tsp ground black pepper
4 tbsp + 1 tsp olive oil
1 1/2 tbsp dried basil
2 cups cooked, shredded chicken (i poached the chicken)
1 1/2 cups shredded or cubed part-skim 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 and mushrooms. cook until the bell peppers are crisp-tender and the mushrooms are soft. 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, mushrooms and chicken. 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.