Recipe - Chicken Pasta Italiana

2 qt Water
One half cup Dry White Wine
4 (4 Oz.) Boneless, Skinned
Chicken Breasts
4 cl Garlic
3 tablespoon Thinly Sliced Basil
1/8 teaspoon Salt
1/8 teaspoon Pepper
2 tablespoon Lemon Juice
4 ounce Uncooked Rigatoni Pasta
1 tablespoon 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 GarlicLemon 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.)