Chicken Pasta Italiana Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 quart: Water,
1/2 cup: Dry White Wine,
4: , (4 Oz.) Boneless, Skinned
Chicken Breasts,
4 centiliter: Garlic,
3 tbsp: Thinly Sliced Basil,
1/8 tsp: Salt,
1/8 tsp: Pepper,
2 tbsp: Lemon Juice,
4 ounce: Uncooked Rigatoni Pasta,
1 tbsp: Olive Oil,
1 medium: Size Red Pepper Julienne,
4: Ripe Olives Thinly Sliced,
Directions:
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.)
Source from luhu.jp
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.)
Source from luhu.jp