Recipe - Grilled Chicken Pasta Salad

3 Chicken breasts, boneless,
skinless
3 tablespoon Vegetable oil
3 tablespoon Red wine vinegar
1 tablespoon Water
1 tablespoon Dijon mustard
2 Green onions, chopped
2 Garlic cloves, minced
One half teaspoon Salt
One fourth teaspoon Pepper
One fourth teaspoon Granulated sugar
4 cup Fusilli pasta
1 Sweet yellow pepper,chopped
1 Sweet green pepper, chopped
2 Tomatoes, seeded and chopped
1/3 cup Fresh basil, chopped

Place chickin in shallow dish. Whisk together oil, vinegar, water, mustard,
onions, garlic, salt, pepper and sugar; remove 2 tablespoon and brush over chicken.
Let stand for 10 minutes.

Place chicken on greased grill over mediumhigh heat; cook, turning once,
for 810 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@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini