Title: Chicken pasta italiana
 Categories: Italian, Pasta, Poultry
      Yield: 4 Servings
 
      2 qt Water
    1/2 c  Dry White Wine
      4    (4 Oz.) Boneless, Skinned
           Chicken Breasts
      4 cl Garlic
      3 tb Thinly Sliced Basil
    1/8 ts Salt
    1/8 ts Pepper
      2 tb Lemon Juice
      4 oz Uncooked Rigatoni Pasta
      1 tb Olive Oil
      1 md Size Red Pepper Julienne
      4    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 1/2 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.)