The only cooking necessary for this dish is to boil the pasta. It’s tossed hot with the other ingredients, slightly melting the cheeses to create a light, creamy sauce.
2 tablespoons red wine vinegar
4 large garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
6 tablespoons extra-virgin olive oil
1 cup packed torn fresh basil and/or fresh dill, divided
2 cups shredded cooked chicken
1 1/2 cups cherry tomatoes, halved
1 cup thinly sliced red onion
1 cup small fresh mozzarella balls, halved, or cubed mozzarella (3/4 inch)
1/2 cup crumbled soft goat cheese
8 oz. linguine
1. Whisk vinegar, garlic, salt and pepper in large bowl; slowly whisk in oil. Stir in 1/2 cup of the basil. Gently stir in chicken and all remaining ingredients except linguine and remaining basil.
2. Meanwhile, cook linguine according to package directions; drain.
3. Toss hot linguine with chicken mixture and remaining 1/2 cup basil.
5 (generous 1 3/4-cup) servings
PER SERVING: 610 calories, 33 g total fat (10.5 g saturated fat), 34 g protein, 45.5 g carbohydrate, 80 mg cholesterol, 690 mg sodium, 4 g fiber