Insalata Napoli - cooking recipe

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

Preparation

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.