Chicken Pasta Italiana

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60 minutes Prep: 20 minutes Cook: 40 minutes

72 calories per serving view nutrition facts

Ingredients

2	quarts	water
1/2	cup	white wine	dry
4	(4	chicken breasts	boneless, skinned
4	each	garlic cloves
3	tablespoons	basil	thinly sliced
1/8	teaspoon	salt
1/8	teaspoon	black pepper
2	tablespoons	lemon juice
4	ounces	pasta, rigatoni	uncooked
1	tablespoon	olive oil
1	medium	sweet red bell pepper	julienned
4	each	olives	ripe, thinly sliced

Directions

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 reserved 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.

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