Sicilian pasta salad piccata

Yield: 8 Servings

Ingredients:

2 c Rotini macaroni uncooked
1 lb Chicken breasts boneless -and skinned
1/2 c Dry white wine
1/2 c Water
1/3 c Olive oil or vegetable oil
2 tb White wine vinegar
2 tb Lemon juice
2 Cloves garlic minced
1/2 ts Salt
1/4 ts Coarsely ground black pepper
1 1/2 c Thinly sliced sweet red -pepper cut in 2-inch -lengths
1/2 c Chopped fresh parsley
1/2 c Sliced green onion
2 tb Capers

Instructions:

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! ;-)