Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.)

Browse by categories