| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Canadian |
Poultry etc, Salads |
4 |
Servings |
INGREDIENTS
| 3 |
|
Chicken breasts, boneless, skinless |
| 3 |
tb |
Vegetable oil |
| 3 |
tb |
Red wine vinegar |
| 1 |
tb |
Water |
| 1 |
tb |
Dijon mustard |
| 2 |
|
Green onions, chopped |
| 2 |
|
Garlic cloves, minced |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Granulated sugar |
| 4 |
c |
Fusilli pasta |
| 1 |
|
Sweet yellow pepper,chopped |
| 1 |
|
Sweet green pepper, chopped |
| 2 |
|
Tomatoes, seeded and chopped |
| 1/3 |
c |
Fresh basil, chopped |
INSTRUCTIONS
Place chickin in shallow dish. Whisk together oil, vinegar, water, mustard,
onions, garlic, salt, pepper and sugar; remove 2 tb and brush over chicken.
Let stand for 10 minutes.
Place chicken on greased grill over medium-high heat; cook, turning once,
for 8-10 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
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