Basalmic Chicken Pasta with Fresh Cheese

(from tastykitchen.com)

2 T balsamic vinegar
3 garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper
6 T extra virgin olive oil
1 c fresh basil leaves, thinly sliced
2 c shredded cooked chicken
1 red bell pepper, julienned
1 c small fresh mozzarella balls, halved or cubed mozzarella (3/4 inch)
1/2 c crumbled soft goat cheese (we used feta)
8 oz linguine (we used angel hair)
*tossing fresh tomatos would be nice also

Cook pasta according to package directions; drain. Saute bell pepper in a small skillet (i added a splash of olive oil) over medium heat until limp, about 10-12 minutes.

Meanwhile, whisk vinegar, garlic, salt and pepper in a small bowl; slowly whisk in oil. Stir in 1/2 c basil.

Place pasta, chicken (we mixed shredded chicken with some dressing), cooked peppers, mozzarella, goat cheese, and remaining basil in a large bowl. Pour dressing over top and toss to coat.

Serves 4.