Yield: 4 Servings
|3||Chicken breasts, boneless, skinless|
|3 tablespoons||Vegetable oil|
|3 tablespoons||Red wine vinegar|
|1 tablespoon||Dijon mustard|
|2||Green onions, chopped|
|2||Garlic cloves, minced|
|¼ teaspoon||Granulated sugar|
|4 cups||Fusilli pasta|
|1||Sweet yellow pepper,chopped|
|1||Sweet green pepper, chopped|
|2||Tomatoes, seeded and chopped|
|⅓ cup||Fresh basil, chopped|
Place chickin in shallow dish. Whisk together oil, vinegar, water, mustard, onions, garlic, salt, pepper and sugar; remove 2 tb and brush over chicken. Let stand for 10 minutes.
Place chicken on greased grill over medium-high heat; cook, turning once, for 8-10 minutes or until chicken is no longer pink inside.
Slice diagonally into thin strips.
In large pot of boiling salted water, cook pasta for 8 minutes or until tender but firm. Drain and refresh under cold water.
In bowl, combine pasta, chicken, peppers, tomatoes and basil; toss with remaining dressing.
Per Serving: about 585 calories, 34 g protein, 14 g fat, 80 g carbohydrate very high source fibre, good source iron.
Source: Canadian Living magazine [Jul 95] Presented in article by Heather Howe "Fast & Fit: Summer Supper Grill" [-=PAM=-] PA_Meadows@...