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! 😉