Yield: 4 Servings
Measure | Ingredient |
---|---|
3 \N | Chicken breasts, boneless, skinless |
3 tablespoons | Vegetable oil |
3 tablespoons | Red wine vinegar |
1 tablespoon | Water |
1 tablespoon | Dijon mustard |
2 \N | Green onions, chopped |
2 \N | Garlic cloves, minced |
½ teaspoon | Salt |
¼ teaspoon | Pepper |
¼ teaspoon | Granulated sugar |
4 cups | Fusilli pasta |
1 \N | Sweet yellow pepper,chopped |
1 \N | Sweet green pepper, chopped |
2 \N | 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@...