Chicken Pasta Italiana
Yield
4 servingsPrep
20 minCook
40 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
water
|
*
|
| ½ | cup |
white wine
dry |
*
|
| 4 | (4 |
chicken breasts
boneless, skinned |
*
|
| 4 | each |
garlic cloves
|
|
| 3 | tablespoons |
basil
thinly sliced |
|
| ⅛ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
lemon juice
|
|
| 4 | ounces |
rigatoni pasta
uncooked |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | medium |
sweet red bell peppers
julienned |
|
| 4 | each |
olives
ripe, thinly sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
water
|
*
|
| 118 | ml |
white wine
dry |
*
|
| 4 | (4 |
chicken breasts
boneless, skinned |
*
|
| 4 | each |
garlic cloves
|
|
| 45 | ml |
basil
thinly sliced |
|
| 0.6 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 3E+1 | ml |
lemon juice
|
|
| 115.6 | ml/g |
rigatoni pasta
uncooked |
|
| 15 | ml |
olive oil
|
|
| 1 | medium |
sweet red bell peppers
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 ½ 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.
