Sicilian Pasta Salad Piccata
Yield
8 servingsPrep
15 minCook
35 minReady
170 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
pasta, elbow macaroni
uncooked |
*
|
| 1 | pound |
chicken breasts
boneless, and skinned |
|
| ½ | cup |
white wine
dry |
*
|
| ½ | cup |
water
|
|
| ⅓ | cup |
olive oil
|
|
| 2 | tablespoons |
white wine vinegar
|
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | cloves |
garlic
minced |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
coarsely ground |
|
| 1 ½ | cups |
sweet red bell peppers
thinly sliced, cut in 2 inch pieces |
|
| ½ | cup |
parsley leaves
chopped fresh |
|
| ½ | cup |
scallions, spring or green onions
sliced |
|
| 2 | tablespoons |
capers
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
pasta, elbow macaroni
uncooked |
*
|
| 453.6 | g |
chicken breasts
boneless, and skinned |
|
| 118 | ml |
white wine
dry |
*
|
| 118 | ml |
water
|
|
| 79 | ml |
olive oil
|
|
| 3E+1 | ml |
white wine vinegar
|
|
| 3E+1 | ml |
lemon juice
|
|
| 2 | cloves |
garlic
minced |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
coarsely ground |
|
| 355 | ml |
sweet red bell peppers
thinly sliced, cut in 2 inch pieces |
|
| 118 | ml |
parsley leaves
chopped fresh |
|
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 3E+1 | ml |
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.
