Chicken Pasta Italian a

Recipe Ingredients

2		Water
1/2 cup	118ml	Dry white wine
4		Boneless - skinned (4 oz.)
		Chicken breasts
40		Garlic
3 tablespoons	45ml	Thinly sliced basil
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Pepper
2 tablespoons	30ml	Lemon juice
4 oz	113g	Uncooked rigatoni pasta
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Size red pepper julienne (medium)
4		Ripe olives thinly sliced

Recipe 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 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.

Source:
Cooking Light, June 1995, page 110

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.