Shelly's Recipe

FUSILLI CHICKEN SALAD WITH WISCONSIN FONTINA

Category: Pasta Salads

1/2 cup balsamic or red wine vinegar
2/3 cup olive oil
1 tsp fresh tarragon, chopped
1/2 tsp salt and pepper
1 lb boneless chicken breasts
1/2 lb fusilli or rotini, cooked according to package directions
3/4 cup roasted red peppers, julienne cut
3/4 cup green onions, thinly sliced
1 1/2 cups Fontina cheese, julienne cut
1/2 cup grated Parmesan cheese

Whisk together vinegar, olive oil, tarragon, salt and pepper. Reserve 1 cup. Pour remaining dressing into a plastic zippered bag, add chicken and marinate 30 minutes or more. Grill or broil chicken 15 to 20 minutes, turning once until fully cooked. Slice thinly when cool enough to handle. In a large bowl, toss together pasta, peppers, onions, Fontina, Parmesan, reserved dressing and chicken. Serves 4