Chicken Pasta Italiana
<< Back	Pasta, Poultry, 4 servings	Print

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.)