chicken breasts, boneless and skinless
basil leaves, cut into thin ribbons
rigatoni pasta, uncooked
Bring water to a boil in medium sauce pan.
Add wine, chicken and garlic.
Reduce heat and simmer for 15 minutes or until chicken is done.
Remove chicken and garlic from broth, reserving broth.
Cut chicken into 1/2 inch pieces and set aside.
Crush garlic in a small bowl, add basil, salt, pepper and lemon juice.
Bring reserved broth to a boil.
Cook 12 minutes or until al dente.
Rinse under cold water.
Toss pasta with olive oil.
Combine reserved garlic-lemon mixture, chicken, pasta, bell peppers and olives in a large bowl.
Spoon chicken mixture onto lettuce lined plates.