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Insalata Napoli It's Whats For Dinner

Cheryl Tucker

The Scoop

This is a favorite salad for me served at Smokey Mountain Pizzeria in Boise. I order it every single time I go there! I decided to recreate this dish for at home.

Ingredients for two:

  • Pasta of choice (they use bowtie) - one cup of cooked

  • Bacon -two slices

  • Chicken breasts - two full sized or more if chicken tenders like I used

  • Red pepper - one

  • Onion (red is best) - one

  • Cherry tomatoes - one cup halved

  • Artichoke hearts -one half cup

  • Fresh Spinach - two cups

  • Parmesea Cheese (or cheese of choice)

  • Sea salt

  • Fresh cracked black pepper

  • Dressing - I use olive oil and balsamic (your choice)

Instructions:

  1. Cook chicken making sure to lightly brown on both sides

  2. Cook bacon cut up into bite sizes

  3. Cook pasta and let cool

  4. Slice or chop onion, red pepper, tomatoes, artichoke hearts

  5. Mix chicken, pasta and vegetables together tossing in spinach last

  6. Top with bacon, cheese and dressing

Cooking bacon pieces nice and crunchy!

I lightly brown on both sides and then put a lid on top, turn off the heat for 10-15 mins to finsih cooking.

I like a pasta that will hold the flavors of the vegetables and dressing.

I cook the peppers and onions to a sweet stage.

I used a boursin (Garlic and Fine Herbs) cheese but goat, parm, blue all are fabulous!

All put together and “It’s What’s For Dinner!”

Thanks for stopping by!

Peace!