Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    chicken breasts -- boneless,
                        -- skinless
   3      tablespoons   vegetable oil
   3      tablespoons   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

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"