Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 qt Water
1/2 c Dry white wine
4 Chicken breasts (4 oz ea) --
- boneless, skinned
4 cl Garlic
3 tb Basil -- thinly sliced
1/8 ts Salt
1/8 ts Pepper
2 tb Lemon juice
4 oz Uncooked rigatoni pasta
1 tb Olive oil
1 md 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 minutes or until chicken is done.
Remove chicken & garlic from broth, reserving broth. Let chicken
cool. Cut chicken into 1/2" 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 minutes or until
al dente. Drain. Rinse under cold water. Drain. Toss pasta with
olive oil. Combine reserved 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.
