Chicken Pasta Italiana
pasta
2 quarts Water
1/2 cup Dry White Wine
4 (4 Oz.) Boneless; Skinned
Chicken Breasts
40 milliliters Garlic
3 tablespoons Thinly Sliced Basil
1/8 teaspoon Salt
1/8 teaspoon Pepper
2 tablespoons Lemon Juice
4 ounces Uncooked Rigatoni Pasta
1 tablespoon Olive Oil
1 medium 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.)
Yield: 4 servings
Preparation Time: 0:00
