Categories: Pasta, Italian, Salads 
      Yield: 8 servings 
  
      2 c  Rotini macaroni, uncooked         1/2 ts Salt 
      1 lb Chicken breasts, boneless         1/4 ts Coarsely ground black pepper 
           -and skinned                    1 1/2 c  Thinly sliced sweet red 
    1/2 c  Dry white wine                           -pepper, cut in 2-inch 
    1/2 c  Water                                    -lengths 
    1/3 c  Olive oil or vegetable oil        1/2 c  Chopped fresh parsley 
      2 tb White wine vinegar                1/2 c  Sliced green onion 
      2 tb Lemon juice                         2 tb Capers 
      2    Cloves garlic, minced           
  
  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 
   
  _ ( | ___\ \ (__() `-| (___() (__() (_()__.-| .... *Another* "thumb's up" 
  dish from Sandee's Kitchen! ;-)