Chicken pasta italiana
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | quarts | Water |
| ½ | cup | Dry White Wine |
| 4 | (4 Oz.) Boneless, Skinned | |
| 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 | Ripe Olives Thinly Sliced | |
Directions
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.)