2 c Rotini macaroni, uncooked

1 lb Chicken breasts, boneless

-and skinned 1/2 c Dry white wine

1/2 c Water

1/3 c Olive oil or vegetable oil

2 tb White wine vinegar

2 tb Lemon juice

2 Cloves garlic, minced

1/2 ts Salt

1/4 ts Coarsely ground black pepper

1 1/2 c Thinly sliced sweet red

-pepper, cut in 2-inch -lengths 1/2 c Chopped fresh parsley

1/2 c Sliced green onion

2 tb Capers

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. 8 servings

SOURCE: Sunday Newspaper _ (
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.... *Another* "thumb's up" dish from Sandee's Kitchen! ;-)