Yield: 8 servings
|2 cups||Rotini macaroni, uncooked|
|1 pounds||Chicken breasts, boneless and skinned|
|½ cup||Dry white wine|
|⅓ cup||Olive oil or vegetable oil|
|2 tablespoons||White wine vinegar|
|2 tablespoons||Lemon juice|
|2 \N||Cloves garlic, minced|
|¼ teaspoon||Coarsely ground black pepper|
|1½ cup||Thinly sliced sweet red pepper, cut in 2-inch lengths|
|½ cup||Chopped fresh parsley|
|½ cup||Sliced green onion|
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In a small saucepan, place chicken breasts; cover with wine and water. Simmer, uncovered, about 20 minutes or until done; discard liquid. Set chicken aside to cool.
Cut chicken into strips. In a small bowl, whisk together oil, vinegar, lemon juice, garlic, salt and pepper. In a large bowl, combine pasta, chicken and oil mixture. Add red pepper, parsley, onion and capers; mix thoroughly. Cover; refrigerate.
SOURCE: Sunday Newspaper
_ ( | ___\\ \\ (__() `-| (___() (__() (_()__.-| .... *Another* "thumb's up" dish from Sandee's Kitchen! ;-)