Preparation:
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" |
