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Chicken Pasta Italiana Recipe
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2 qt Water 1/2 c Dry White Wine 4 (4 Oz.) Boneless, Skinned Chicken Breasts 4 cl Garlic 3 tb Thinly Sliced Basil 1/8 ts Salt 1/8 ts Pepper 2 tb Lemon Juice 4 oz Uncooked Rigatoni Pasta 1 tb Olive Oil 1 md Size Red Pepper Julienne 4 Ripe Olives Thinly Sliced Bring Water To A Boil in Medium Sauce Pan. Add Wine, Chicken & Garlic. Reduce Heat & Simmer 15 Min. OR Until Chicken Is Done. Remove Chicken & Garlic From Broth, Reserving Broth. Let Chicken Cool. Cut Chicken Into 1/2 in. Pieces. Set Aside. Crush Garlic in A Small Bowl, Add Basil, Salt, Pepper & Lemon Juice.Mix Well & Set Aside. Bring Reserved Broth To A Boil. Add Pasta. Cook 12 Min. OR Until AL Dente. Drain. Rinse Under Cold Water. Drain. Toss Pasta With Olive Oil. Combine Resrved Garlic-Lemon Mixture, Chicken, Pasta, Bell Peppers & Olives in A Large Bowl. Toss Gently. Chill At Least 1 Hour.Spoon Chicken Mixture Onto Lettuce Lined Plates. (Fat 7.7. Chol. 72.)
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