Title: Sicilian Pasta Salad Piccata
Categories: Pasta Italian Salad
Yield: 8 Servings

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

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! ;-)

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