3 chicken breasts -- boneless,
-- skinless
3 tablespoon vegetable oil
3 tablespoon red wine vinegar
1 tablespoon water
1 tablespoon Dijon mustard
2 green onions -- chopped
2 garlic cloves -- minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon granulated sugar
4 cups fusilli pasta
1 sweet yellow pepper -- chopped
1 sweet green pepper -- chopped
2 tomatoes -- seeded and chopped
1/3 cup fresh basil -- chopped
Instructions:
Place chicken in shallow dish. Whisk together oil, vinegar, water,
mustard, onions, garlic, salt, pepper and sugar; remove 2 tbs and
brush over chicken. Let stand for 10 minutes. Place chicken on greased
grill over medium-high heat; cook, turning once, for 8-10 minutes
or until chicken is no longer pink inside. Slice diagonally into thin
strips. In large pot of boiling salted water, cook pasta for 8 minutes
or until tender but firm. Drain and refresh under cold water. In bowl,
combine pasta, chicken, peppers, tomatoes and basil; toss with remaining
dressing. Source: Canadian Living magazine [Jul 95] Presented in article
by Heather Howe "Fast and Fit: Summer Supper Grill"
