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