Sicilian Pasta Salad Piccata

Recipe Ingredients

2 cups	474ml	Rotini macaroni - uncooked
1 lb	454g / 16oz	Chicken breasts - boneless
		Skinned
1/2 cup	118ml	Dry white wine
1/2 cup	118ml	Water
1/3 cup	78ml	Olive oil or vegetable oil
2 tablespoons	30ml	White wine vinegar
2 tablespoons	30ml	Lemon juice
2		Garlic - minced
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Coarsely ground black pepper
1 1/2 cups	355ml	Sweet red - pepper, thinly
		Sliced
1/2 cup	73g / 2.6oz	Fresh parsley - chopped
1/2 cup	31g / 1.1oz	Green onion - sliced
2 tablespoons	30ml	Capers

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.

Source:
Executive Chef On Jin Kim Of Hanatei Bistro

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