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Sicilian Pasta Salad Piccata

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 cups 474ml Rotini macaroni - uncooked

    2. 1 lb 454g / 16oz Chicken breasts - boneless Skinned

    3. 1/2 cup 118ml Dry white wine

    4. 1/2 cup 118ml Water

    5. 1/3 cup 78ml Olive oil or vegetable oil

    6. 2 tablespoons 30ml White wine vinegar

    7. 2 tablespoons 30ml Lemon juice

    8. 2 Garlic - minced

    9. 1/2 teaspoon 2 1/2ml Salt

    10. 1/4 teaspoon 1 1/3ml Coarsely ground black pepper

    11. 1 1/2 cups 355ml Sweet red - pepper, thinly Sliced

    12. 1/2 cup 73g / 2.6oz Fresh parsley - chopped

    13. 1/2 cup 31g / 1.1oz Green onion - sliced

    14. 2 tablespoons 30ml Capers

    Instructions Jump to Ingredients ↑

    1. Recipe 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.

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