I love dinners that come together quickly, particularly when I am multitasking in the kitchen (which is
(I actually weighed my pasta for this recipe, I usually just eyeball it. I am really loving the scale that my wonderful guys bought for me at christmas)
Chicken Noodle Bowl
1 pound long pasta (I used spaghettini, the original called for linguini, use your favourite)
2 yellow peppers, cut into thin strips
1 ½ cups steamed broccoli, optional
2 cups cooked, shredded chicken
1 1/2 cups shredded or cubed mozzarella or Monterey Jack cheese (or use your favourite)
½ cup feta cheese, crumbled
4 Tablespoons balsamic vinegar
5 garlic cloves, finely minced
½ teaspoons coarse sea salt
¼ teaspoons freshly ground black pepper
1/2 cup extra virgin olive oil
1 1/2 tablespoons dried basil (can substitute 1 cup fresh basil)
Heat a large pot of water to a boil. Cook pasta till el-dente, according to package directions.
Drain and set aside until needed (pretty much right away!)
While water is heating, whisk together vinegar, garlic, basil, salt and pepper in a small bowl. Whisk in the olive oil and set aside.
I love my garlic press!
While the pasta is cooking, heat 1 teaspoon olive oil in a 12-inch non-stick skillet over medium heat and cook the bell pepper for a minute or two, just until tender crisp. Toss in the cooked chicken and broccoli if using, and cook for 1-2 more minutes, until they are heated through.
Yummy leftovers for lunch!