Recipe - Sicilian Pasta Salad Piccata

2 cup Rotini macaroni, uncooked
1 pound Chicken breasts, boneless
and skinned
One half cup Dry white wine
One half cup Water
1/3 cup Olive oil or vegetable oil
2 tablespoon White wine vinegar
2 tablespoon Lemon juice
2 Cloves garlic, minced
One half teaspoon Salt
One fourth teaspoon Coarsely ground black pepper
1 One half cup Thinly cut or sliced up sweet red
pepper, cut in 2inch
lengths
One half cup Chopped fresh parsley
One half cup Sliced green onion
2 tablespoon 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! ;)

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