Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      quarts        water
     1/8  teaspoon      pepper
     1/2  cup           dry white wine
   2      tablespoons   lemon juice
   4                    boneless -- skinned (4 oz.)
   4      ounces        uncooked rigatoni pasta
                        chicken breasts
   1      tablespoon    olive oil
  40      milliliters   garlic
   1      medium        size red pepper julienne
   3      tablespoons   thinly sliced basil
   4                    ripe olives thinly sliced
     1/8  teaspoon      salt

Preparation:

Bring Water To A Boil in Medium Sauce Pan. Add Wine, Chicken and Garlic. Reduce Heat and Simmer 15 Min. OR Until Chicken Is Done. Remove Chicken and 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 and Lemon Juice.Mix Well and 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 and Olives in A Large Bowl. Toss Gently. Chill At Least 1 Hour.Spoon Chicken Mixture Onto Lettuce Lined Plates. (Fat 7.7. Chol. 72.)