Balsamic Chicken Noodle Bowl

1 lb Linguine
1 Red pepper, cut into thin strips
4 T Balsamic vinegar
5 Garlic cloves, finely minced
½ tsp Salt
¼ tsp Black pepper
1/2 c extra virgin olive oil
1 c Fresh basil
2 c Cooked, shredded chicken
1 1/2 c Shredded or cubed mozzarella cheese
½ c Feta cheese

Cook the linguine 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 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.

Add the cooked noodles to the skillet with the red pepper and chicken and toss. Add the 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.

Serves 6-8