Balsamic Chicken Noodle Bowl

I love this recipe. I got it off of a friend's blog, and I make it all the time!

From the kitchen of: Christa Dastrup

12 ounces linguine (or more if you like noodles a lot like I do)
2 red peppers, cut into thin strips (original recipe calls for 1, but they are so good that I put in 2)
6 T. balsamic vinegar (original recipe calls for 3, but I think it's much better when you double it)

4 garlic cloves, finely minced
1/2 tsp. salt
1/4 tsp. ground black pepper
1/3 c. extra virgin olive oil
1 T. bried basil (can substitute 1 cup fresh basil)
1 c. cooked, shredded chicken (1 large chicken breast-- I like to use a rotissarie chicken to make this recipe quicker to make)
1 c. shredded or cubed mozzarella chese (you can cut up a few string cheese sticks if you have them handy)
Feta cheese to taste (I think it really enhances the recipe, so I like to be liberal with it)

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 tsp. olive oil in a 12-in. non-stcik skillet over meduim heat and add the bell peppers. Cook briefly until crisp-tender. Add the cooked chicken and cook for 1-2 more minutes, until the chicken is heated through.
When the noodles have been drained, add the hot noodles to the skillet with the red peppers and chicken and toss. 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 desired amount of feta cheese. Serve warm or at room temperature.

MAKES: serves 6-8