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Sunday, May 22, 2011

Balsamic Chicken Pasta with Fresh Cheese

I like to think I am the kind of person who will try anything once. I am also the kind of person who really likes cheese (with the exception of blue cheese, due to an unfortunate incident while I was pregnant that I prefer to not talk about. At least on a recipe blog. *shudder*). I think I had tried little crumbles of goat cheese before and it seemed pretty gross to me. Perhaps a little bit too much like blue cheese for comfort. This dish, however, not only has me buying goat cheese, it has me buying goat cheese from Costco, and frequently from Costco at that. Which is really saying something! This pasta is one of the finest pastas around, it's easy to make, has a unique flavor, and I just can't get enough of it!

Balsamic Chicken Pasta with Fresh Cheese

by: www.perrysplate.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
8 oz linguine ( I would estimate that I only use the type of pasta called for in a recipe like 15% of the time, I just use what I have on hand. In this case it was fettuccine. But if I had to do it over again I would have used spaghetti noodles or something a little more...round)

Cook linguine according to package directions; drain. Saute bell pepper in a small skillet 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, cooked peppers, mozzarella, goat cheese, and remaining basil in a large bowl. Pour dressing over top and toss to coat.

Kristi's Notes: I've messed around with this pasta quite a bit. Sometimes I use a rotisserie chicken from Costco, sometimes (usually) I omit the chicken all together and substitute in mushrooms (just slice them and throw them in when you cook the red pepper). I've also found that you can reduce the amount of oil in the sauce by about a tablespoon or two and it doesn't affect the taste of texture of the pasta much (I'm so ridiculously healthy...ha!). I hope you give this recipe a shot, it really is delicious. And I should note that you can buy goat cheese at Costco for much less than anywhere else. I've learned to even kind of, sort of, slightly like goat cheese on other things too. Baby steps.


  1. I love this dish too. Although I use tomatoes instead of peppers because peppers are foul.

    Also, I use angel hair instead of linguine.

  2. Kristi! You're so sneaky. I love your blog - it's adorable! I share your dislike for blue cheese, and not because of pregnancy incident - but just because it exists. :)

    P.S. Peppers, foul? Janssen, you almost broke my heart.

  3. Mmmmm... this looks like a great excuse to buy goat cheese. I have never bought it but I always hoped I would have a reason.


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