Balsamic Chicken Noodle Bowl

I found this one off of My Kitchen Cafe and I really liked it. Quick and easy and again I already had most of the ingredients on hand. It made LOTS (more than enough for my little family), but it should be good lunch leftovers.

Ingredients:

1 pound linguine (I used whole grain spaghetti from my chicken parmesan that I already had cooked, and it tasted great)
1 red pepper, cut into thin strips (next time I will add 2 peppers, probably a red and orange or yellow, I didn't think there were enough)
4 Tablespoons balsamic vinegar
5 garlic cloves, finely minced (I did 2 teaspoons minced)
½ teaspoons salt
¼ teaspoons ground black pepper
1/2 cup extra virgin olive oil
1 1/2 tablespoons dried basil (can substitute 1 cup fresh basil)
2 cups cooked, shredded chicken
1/2 cups shredded or cubed mozzarella cheese
½ cup feta cheese

Directions:

Heat a large pot of water to a boil. Add the linguine 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 12-inch non-stick skillet over medium heat and add the bell pepper. Cook briefly until crisp-tender. Add the cooked chicken and cook for 1-2 more minutes, until the chicken is heated through. I put 2 frozen chicken breasts in the crock pot earlier in the day with a cup of chicken broth (for flavor and so it is not dry). Cook on low 6-8 hours or high 3-4 hours. I then shredded and added.

When the noodles have been drained, add the hot noodles to the skillet with the red pepper and chicken and toss. (I just mixed in a bowl because my skillet was not big enough) Add the shredded or cubed mozzarella and toss quickly to combine before the cheese melts. Pour the dressing over the top and toss with tongs to coat all the ingredients with the dressing. Top with feta cheese. Serve warm or at room temperature.