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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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My daughter saw this recipe on a menu somewhere and took a picture of it and brought it home for me to make. It turned out great. Ingredients:
2 grilled chicken breasts |
1 grilled red bell pepper |
1 (13 ounce) can artichoke hearts, sliced |
5 slices crispy bacon, chopped |
1/2 cup diced red onion |
15 -20 cherry tomatoes, cut in half |
1 (12 ounce) box bow tie pasta |
fresh spinach |
balsamic vinegar, viaigrette |
feta cheese |
2 tablespoons olive oil |
1/4 cup lime juice |
salt |
pepper |
garlic |
Directions:
1. First, I made a marinade of the oil, juice, and seasonings and soaked the chicken and peppers for about an hour. Meanwhile I cooked the pasta el dente, let it cool and then mixed it with about an equal amount of fresh spinach. I then chopped and added the artichokes, onions, tomatoes, bacon and tossed in the vinaigrette. I grilled the chicken and peppers, the covered them on a plate to cool slightly, before chopping up and putting over the pasta. Add feta when serving.
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