I’m pretty sure this in Bart’s top five meals.
And when we had it a couple of weeks ago, Ella scarfed down TWO servings of it, although she ate it piece by piece – first all the mozzarella balls, then the tomatoes, then the chicken and pasta. I didn’t complain.
The original recipe has sauteed red peppers instead of tomatoes, but we are a firmly no-pepper family. If you are less insane than we are and prefer peppers, go ahead and do those instead. Just don’t invite us over, because Bart will probably weep into his ruined pasta.
Balsamic Pasta with Two Cheeses
(adapted from Perry’s Plate)
2 T balsamic vinegar
3 garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper
4 T olive oil
1/4 c fresh basil leaves, thinly sliced
1 shredded cooked chicken
1-2 tomatoes, roughly chopped
3/4 cup small fresh mozzarella balls (I like the smallest size)
1/3 c crumbled goat cheese
8 oz angel hair pasta (I use whole-wheat)
Boil pasta according to package directions and drain.
While your pasta cooks, whisk vinegar, garlic, salt, pepper and oil together.
Put the chicken, tomatoes and basil in a large bowl. When pasta is finished, add it to the bowl then stir the vinegar/oil mixture in. Add mozzarella and goat cheese and toss really well.