Chicken pasta italiana
Yield: 4 servings
Ingredients:
- 2 qt Water 1/8 ts Pepper
- 1/2 c Dry White Wine 2 tb Lemon Juice
- 4 (4 Oz.) Boneless Skinned 4 oz Uncooked Rigatoni Pasta Chicken Breasts 1 tb Olive Oil
- 4 cl Garlic 1 md Size Red Pepper Julienne
- 3 tb Thinly Sliced Basil 4 Ripe Olives Thinly Sliced
- 1/8 ts Salt
Instructions:
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.)
