Chicken Pasta Italianaitalian, pasta, poultry 2 quart water 1/2 cup dry white wine 4 (4 oz.) boneless, skinned 1 chicken breasts 4 centiliter garlic 3 tablespoon thinly sliced basil 1/8 teaspoon salt 1/8 teaspoon pepper 2 tablespoon lemon juice 4 oz uncooked rigatoni pasta 1 tablespoon olive oil 1 medium 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 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.) |
