Balsamic Pasta

I can hardly believe I haven't posted this recipe yet.  This is one of my all-time favorite pasta dishes and it is a stand-by that I find myself coming back to frequently.  It is quick and easy to put together, but guests love it.  Every time I make it for company, I always get asked for the recipe.  It's not heavy like some other pasta dishes and I love the freshness that the tomatoes bring to it.  Also, I like that I can be flexible with the cheeses based on what I have.  If I don't have feta, I leave it out.  If I have shredded mozzarella, I use that instead of cubing it.  If I only have the powdered Parmesan, I go with that.  Some fontina thrown in there would be delicious as well. 

Balsamic Pasta

Number of Servings: 3-4
Time to Prepare: 20 minutes

• 8 oz angel hair pasta
• 2 Tbsp balsamic vinegar
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 Tbsp olive oil
• 1 Tbsp dried basil
• 1 chicken breast, cooked and shredded
• 1-2 tomatoes, diced small
• 4-6 oz mozzarella cheese, cut into 1/2" cubes
• 1/3 to 1/2 cup crumbled feta cheese
• 3 Tbsp grated Parmesan cheese, divided

Cook the pasta according to the package directions and drain.

While the pasta cooks whisk together the vinegar, garlic, salt, pepper, and olive oil in a small bowl.

In a large bowl, toss together the chicken, tomato, and basil.  When the pasta is finished, add it to the bowl and stir in the vinegar/oil mixture.   Add the mozzarella, feta, and 2 Tbsp Parmesan and toss to combine.  Sprinkle remaining Tbsp of Parmesan on top and serve.

Source: slightly adapted from Everyday Reading
Produce Used: Garlic, tomato