Sicilian Pasta Salad Piccata

170 minutes Prep: 15 minutes Cook: 35 minutes

186 calories per serving view nutrition facts

8 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

2	cups	pasta, macaroni	uncooked
1	pound	chicken breasts	boneless, and skinned
1/2	cup	white wine	dry
1/2	cup	water
1/3	cup	olive oil
2	tablespoons	white wine vinegar
2	tablespoons	lemon juice
2	cloves	garlic	minced
1/2	teaspoon	salt
1/4	teaspoon	black pepper	coarsely ground
1 1/2	cups	sweet red bell pepper	thinly sliced, cut in 2 inch pieces
1/2	cup	parsley leaves	chopped fresh
1/2	cup	scallions, spring or green onions	sliced
2	tablespoons	capers

Directions

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.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 120g

Amount per Serving

Calories 186 54% of calories from fat

	% Daily Value*
Total Fat 11.0g	17%
Saturated Fat 2.0g	9%
Trans Fat 0.0g
Cholesterol 48mg	16%
Sodium 254mg	11%
Total Carbohydrate 3.0g	1%
Dietary Fiber 1.0g	3%
Sugars 1.0g
Protein 18.0g	36%

Vitamin A	19%		Vitamin C	51%
Calcium	3%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to jam rolls

Last Recipes Viewed

Recipe Bite

In the Thick of it

by Mark R. Vogel

Sauces come in a seemingly infinite number of styles. The ingredients, methods, and applications for sauces almost know no bounds. And while sauces certainly vary in terms of their viscosity, thickening them is an oft-needed......