Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 qt Water 1/8 ts Pepper
1/2 c Dry White Wine 2 tb Lemon Juice
4 (4 Oz.) Boneless, Skinned 4 oz Uncooked Rigatoni Pasta
Chicken Breasts 1 tb Olive Oil
4 cl Garlic 1 md Size Red Pepper Julienne
3 tb Thinly Sliced Basil 4 Ripe Olives Thinly Sliced
1/8 ts Salt

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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