Insalata Napoli

Submitted by Big Kahuna in Alaska

"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."

 

• Ready In: 45mins
• Ingredients: 15
• Serves: 4

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.