Ingredients
- 1 size pepper julienne (red)
- 2 qt water
- 1/2 c dry wine (white)
- 4 oz rigatoni pasta (uncooked)
- 2 tb lemon juice
- 1 tb olive oil
- 3 tb thinly basil (sliced)
- 1/8 ts salt
- 1/8 ts pepper
- 4 slices ripe olives thinly (sliced)
- some garlic
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.)
