Chicken Pasta Salad With Creamy Chamomile Dressing

• 3 tea bags camomile tea
• 1/4 cup tarragon vinegar (recipe #2882) or 1/4 cup white wine vinegar
• 3/4 cup mayonnaise
• 1 teaspoon freshly chopped tarragon
• 1 lb fusilli
• 2 tablespoons olive oil
• 4 boneless skinless chicken breasts
• salt, to taste
• fresh ground black pepper, to taste
• 1/2 cup diced red pepper
• 1/2 cup diced green pepper

1. Steep tea bags in tarragon vinegar 15 minutes.
2. Squeeze out excess liquid before discarding the bags.
3. Mix in the mayonnaise and tarragon, and chill.
4. Meanwhile, cook the pasta according to package directions; drain and set aside.
5. Heat the oil in a skillet and saute the chicken, until it is cooked through; seasoning with salt and freshly ground black pepper, to taste.
6. Remove the chicken and let cool; slice thin.
7. Combine the chicken, pasta, peppers, and dressing in a large bowl.
8. Toss and chill 1 to 2 hours before serving.

camomile tea, tarragon vinegar, mayonnaise, tarragon, fusilli, olive oil, chicken breasts, salt, fresh ground black pepper, red pepper, green pepper

Taken from www.food.com/recipe/chicken-pasta-salad-with-creamy-chamomile-dressing-112366 (may not work)