Chicken pasta italiana

Yield: 4 servings

Measure Ingredient
2 quarts Water
½ cup Dry White Wine
4 \N (4 Oz.) Boneless, Skinned
\N \N Chicken Breasts
4 cloves Garlic
3 tablespoons Thinly Sliced Basil
⅛ teaspoon Salt
⅛ teaspoon Pepper
2 tablespoons Lemon Juice
4 ounces Uncooked Rigatoni Pasta
1 tablespoon Olive Oil
1 medium Size Red Pepper Julienne
4 \N 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 ½ 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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