Sicilian pasta salad piccata

Yield: 8 servings

Measure Ingredient
2 cups Rotini macaroni, uncooked
1 pounds Chicken breasts, boneless and skinned
½ cup Dry white wine
½ cup Water
⅓ cup Olive oil or vegetable oil
2 tablespoons White wine vinegar
2 tablespoons Lemon juice
2 \N Cloves garlic, minced
½ teaspoon Salt
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
2 tablespoons Capers

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.

8 servings

SOURCE: Sunday Newspaper

_ ( | ___\\ \\ (__() `-| (___() (__() (_()__.-| .... *Another* "thumb's up" dish from Sandee's Kitchen! ;-)

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