Sicilian Pasta Salad Piccata Recipe

Step 1

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

Things You'll Need

  • 2c Rotini macaroni, uncooked
  • 1lb Chicken breasts, boneless
  • -and skinned
  • 1/2c Dry white wine
  • 1/2c Water
  • 1/3c Olive oil or vegetable oil
  • 2tb White wine vinegar
  • 2tb Lemon juice
  • 2 Cloves garlic, minced
  • 1/2ts Salt
  • 1/4ts Coarsely ground black pepper
  • 1 1/2c Thinly sliced sweet red
  • -pepper, cut in 2-inch
  • -lengths
  • 1/2c Chopped fresh parsley
  • 1/2c Sliced green onion
  • 2tb Capers

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