Ingredients:

2 qts water
1/2 cup dry white wine
4 boneless, skinned chicken breasts
4 oz spaghetti
1 garlic clove
3 tbsps basil
1/8 tsp salt
1/8 tsp black pepper
1/4 tsp cayenne
2 tbsps fresh lemon juice
1 tbsp olive oil
1 red bell pepper, cut into thin strips


     Boil water in medium sauce pan. Add wine, chicken & garlic clove, reduce heat & simmer 15 min. or until chicken is done. Remove chicken & garlic from broth, saving the broth. Allow the chicken to cool, then cut into 1/2 in. cubes.
     Press garlic in a garlic press (or flatten with the edge of a knife) into a small bowl. Add basil, salt, pepper, cayenne, & lemon juice. Mix well & allow to set.
     Bring the broth to a boil and add pasta. Cook 12 min. (until tender). Drain. Rinse under cold water.
     Toss pasta with olive oil, add garlic-lemon mixture, chicken, pasta, and bell pepper in a large bowl.

     This recipe serves 4, and could be served with Italian bread (or bread sticks), snow peas, and white wine (already opened) for a fabulous meal. This is a filling but elegant change of pace meal for the holidays.

     And by the way, the term millinni doesn't refer to the millennium, which is over a year away from change.