1 ½tablespoonsdried basil, can substitute 1/2 cup fresh basil
2cupscooked shredded chicken
1 ½cupsshredded or cubed mozzarella cheese
½cupcrumbled feta 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 1/3 cup 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. Cook briefly until crisp-tender. 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 and chicken and toss. Add the shredded or cubed mozzarella and the feta 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.
Noodles: I tweaked this recipe to have a high noodle ratio since I love me a lot of noodles, but if you like a bit less noodles, simply cut down the amount to 12 ounces. Vinegar: also, good-quality balsamic vinegar is key here since the flavor really shines through. Chicken: when I haven't planned ahead, I use uncooked chicken and cook it up with the peppers.