Title: Chicken Pasta Italiana
Categories: Italian Pasta
Yield: 4 Servings
| 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.)