Insalata Napoli

• grilled chicken breasts2
• grilled red bell pepper1
• artichoke hearts1 (13 ounce) can

  sliced

• crispy bacon↗5

  slices, chopped

• red onion1⁄2 cup

  diced

• cherry tomatoes↗15 -20

  cut in half

• bow tie pasta↗1 (12 ounce) box
• fresh spinach↗
• balsamic vinegar↗

  vinaigrette

• feta cheese↗
• olive oil↗2 tablespoons
• lime juice↗1⁄4 cup
• salt↗
• pepper↗
• garlic↗

Step-by-step instructions

1. 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.