Sicilian Pasta Salad Piccata

• 2 cups pasta, elbow macaroni uncooked
• 1 pound chicken breasts boneless, and skinned
• 1/2 cup white wine dry
• 1/2 cup water
• 13 cup olive oil
• 2 tablespoons white wine vinegar
• 2 tablespoons lemon juice
• 2 cloves garlic minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper coarsely ground
• 1 1/2 cups sweet red bell peppers thinly sliced, cut in 2 inch pieces
• 1/2 cup parsley leaves chopped fresh
• 1/2 cup scallions, spring or green onions sliced
• 2 tablespoons capers

1. Cook pasta according to package directions; drain.
2. Rinse with cold water to cool quickly; drain well.
3. In a small saucepan, place chicken breasts; cover with wine and water.
4. Simmer, uncovered, about 20 minutes or until done; discard liquid.
5. Set chicken aside to cool.
6. Cut chicken into strips.
7. In a small bowl, whisk together oil, vinegar, lemon juice, garlic, salt and pepper.
8. In a large bowl, combine pasta, chicken and oil mixture.
9. Add red pepper, parsley, onion and capers; mix thoroughly.
10. Cover; refrigerate.

pasta, chicken breasts, white wine, water, olive oil, white wine vinegar, lemon juice, garlic, salt, black pepper, sweet red bell peppers, parsley, scallions, capers

Taken from recipeland.com/recipe/v/sicilian-pasta-salad-piccata-36871 (may not work)