Chicken Pasta Italiana

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

Preparation / Directions:

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.)

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