*picture and recipe credit once again to Perrys Plate Kayla posted this recipe in October and I kept meaning to get to it but, let's be honest, I have a thing about goat cheese. Finally though I just sucked it up and made it and Oh. My. It was so delicious. Blaine came home from work yesterday and said, "I know I had it for dinner yesterday and lunch today but I am kind of disappointed that you aren't making that pasta again for dinner tonight."
For reals.
Anyway, I wanted to do crazy things like add mushrooms to it but I was scared to do that on the first go around. But since my husband now craves this daily I'll get to that real soon for sure : )
Balsamic Chicken Pasta with Fresh Cheese
from: Kayla and Perrys Plate
8 oz Linguine (I used fettuccine)
1 whole Red Bell Pepper, Julienned
2 Tbs Balsamic Vinegar
3 whol Garlic Cloves, Minced
1/2 t Salt
1/4 t Coarsely Ground Black Pepper
6 Tablespoons Extra Virgin Olive Oil
1 C Fresh Basil Leaves, Thinly Sliced, Divided (I can guarantee I didn't have a whole cup and therefore I did not divide them, I just mixed all in with the dressing, I am sure the pasta would only be better with more basil, but don't sweat it if your tiny (yet very expensive) package of basil doesn't make a whole cup)
2 cups Shredded, Cooked Chicken (I cooked mine on the george foreman with salt and pepper, you could easily omit the chicken though and still have an awesome dish!)
1 cup Small Fresh Mozzarella Balls, Haved OR Regular Mozzarella Cut into 3/4 inch cubes (is it just me or are mozzarella balls gross? I used a brick-- way happy with the result)
1/2 C Goat Cheese Crumbles- I bet I used less than this, just because I had a tiny taste of the goat cheese before I put it in the pasta and about yacked. I am not sure what magical thing happens to the cheese when you toss it around with all of these other ingredients, but all of the sudden it not only becomes tolerable but very, very, VERY good.
Cook pasta according to package directions, drain. Saute bell pepper in a small skillet over medium heat until limp, about 10 minutes (or half that in my case)
Meanwhile, whisk vinegar, garlic, salt and pepper in a small bowl; slowly whisk in oil. Stir in 1/2 C of basil
Place pasta, chicken, cooked peppers, mozzarella, goat cheese, and remianing basil in a large bowl. Pour dressing over top and toss to coat.
Serves 4.
8 comments:
Let me just go on the record as saying that mozzarella balls are WAY better than a brick of mozzarella. Because I've made this recipe both ways. And thus I am an expert.
Ew..... I think I must have like...selective soft cheese issues, or something. Love Mozzarella. Hate it in that format. Hope we can still be friends.
You know, as long as I use FRESH mozzarella I haven't noticed much of a difference between using a brick and using the little balls. And I do usually omit the goat cheese because I'm cheap and don't love it but you're right. The flavor changes when it gets added to everything else!
Maybe I need to give mozzarella balls a second chance.
I came here to say this-- depending on where you end up, haha, yous hould grwo basil. It is easy and cheap and sooooo much better than buying it at the store. I can't bring myself to do it and I did not get much this year (planted to close to tomatoes, they pretty much took over). But I have to say, the other day, I had some mozza balls that were to.die.for. They were in a marinade similar to the bred dip recipe you posted. Seriously **so** good!!! I think a fresh mozza brick could be sliced and marinated the same way, just would need to be fresh and not the regular brick. They sell them both ways at costco.
Sorry, I really do know how to spell. LOL.
I'd like to make this, except I can't bring myself to use white noodles. Do i dare try to make it with whole wheat?
My friend Suzy made this. (we pretty much trade off cooking for each other's families every other night... so it's kind of like I made this. Sort of). Anywho, it was delish, and she didn't even add the chicken. And she used not-fresh mozzarella just chopped into cubes. Still goooood.
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