Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      quarts        water
     1/2  cup           dry white wine
   4                    boneless -- skinned (4 oz.)
                        chicken breasts
   4      centiliters   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

Preparation:

Bring water to a boil in medium sauce pan. Add wine, chicken and garlic. reduce heat and simmer 15 minutes 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 minutes Or until al dente. Drain. Rinse under cold water. Drain. Toss pasta with olive oil. combine reserved 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.