Bring water to a boil in medium sauce pan. Add wine, chicken and garlic. Reduce heat and simmer 15 minutes. Or until chicken is done. Remove chicken and garlic from broth, reserving broth. Let chicken cool. Cut chicken into 1/2-inch pieces. Set aside. Crush garlic in small bowl; add basil, peppers, and lemon juice. Mix well and set aside. Bring reserved broth to a boil. Add pasta. Cook 12 minutes or until al dente. Drain. Rinse under cold water. Drain. Toss pasta with olive oil. Combine reserved garlic-lemon mixture, chicken, pasta, bell peppers, and olives in to large bowl. Toss Gently. Chill at least 1 hour.
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|Serving Size: 1 Serving (2770g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 126 (7%)|
|Amt Per Serving||% DV|
|Total Fat 14g||19 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 568.2mg||175 %|
|Sodium 134061.8mg||4623 %|
|Potassium 7555.6mg||199 %|
|Total Carbohydrate 83.5g||25 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 82.4g|
|Protein 309.3g||442 %|
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Calories per serving: 1763
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