Name: Sicilian Pasta Salad Piccata
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; 8 servings

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Italian	Pasta, Italian, Salads	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
	8	servings

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.
SOURCE: Sunday Newspaper
_ ( | ___&bsol; &bsol; (__() `-| (___() (__() (_()__.-| .... *Another* "thumb's up"
dish from Sandee's Kitchen! ;-)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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