SICILIAN PASTA SALAD PICCATA

Servings: 8
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

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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