Balsamic Chicken Noodle Bowl

The best word that I can use to describe this meal – YUM!!! It has been on our list of family favorites for several months now. We LOVE it!The flavors are an incredibly great combination.

It has the potential to come together pretty quickly at meal time, if you can do some of the prep work earlier. You can use any kind of chicken that you have on hand – baked, rotisserie, grilled – all would work equally well. It’s also great with some black olives or cherry tomatoes added in with the peppers. You can really customize it to what you like.

Balsamic Chicken Noodle Bowl
Printable Recipe Here

1 lb. fettuccine noodles (spaghetti works too!)
1 red pepper, cut into thin strips
8 oz. mushrooms, sliced
2 cups cooked chicken, shredded or cubed*

4 Tablespoons balsamic vinegar
5 garlic cloves, finely minced
1/2 teaspoons salt
1/4 teaspoons ground black pepper
1/2 cup extra virgin olive oil
1 1/2 Tablespoons dried basil (can substitute 1 cup fresh basil)

1 1/2 cups cubed mozzarella cheese
Feta cheese for serving

Heat a large pot of water to a boil. Add the noodles and cook 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 non-stick skillet over medium heat and add the bell pepper. Cook for 1 minute and then add the mushrooms. When peppers are crisp-tender, add the chicken and cook a few more minutes, until the chicken is heated through.

After draining the noodles, put them in a large bowl. Add the chicken and veggies from the skillet and toss together. Pour dressing over the top and toss again. Add mozzarella and toss quickly to combine before the cheese melts. Serve warm or at room temperature. Serve with feta cheese sprinkled over the top.

*Last week, we grilled a large package of boneless skinless chicken breast. We ate some for dinner that night and then I was able to chop the rest and bag it in 2 cup portions and freeze it for the next time I want to make this meal.

Adapted from My Kitchen Cafe.

This post is linked to LifeasMOM’s Ultimate Recipe Swap, Everyday Sisters Sharing Sundays, Fusion Fridays, Tidy Mom, Fat Camp Friday, This Week’s Cravings