Chicken Pasta Italian

2 quart water
1/2 cup dry white wine
4 (4 oz.) boneless, skinned
1 chicken breasts
4 centiliter garlic
3 tablespoon thinly sliced basil
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoon lemon juice
4 oz uncooked rigatoni pasta
1 tablespoon olive oil
1 medium 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 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. (Fat 7.7. Chol. 72.)