| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian, Pasta, Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
qt |
Water |
| 1/2 |
c |
Dry White Wine |
| 4 |
|
(4 Oz.) Boneless, Skinned |
|
|
Chicken Breasts |
| 4 |
cl |
Garlic |
| 3 |
tb |
Thinly Sliced Basil |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
tb |
Lemon Juice |
| 4 |
oz |
Uncooked Rigatoni Pasta |
| 1 |
tb |
Olive Oil |
| 1 |
md |
Size Red Pepper Julienne |
| 4 |
|
Ripe Olives Thinly Sliced |
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.)
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”