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

  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.)