2 quarts water 
1/2cup dry white wine 
4 (4 ounce) boneless chicken breast halves, skinned 
4 cloves garlic 
3 tablespoons thinly sliced fresh basil (use 1/3 less if  dried) 
  teaspoon salt 
pepper 
2 tablespoons lemon juice 
16 ounces uncooked penne or rigatoni pasta 
1 tablespoons olive oil 
1 medium red bell pepper cut into julienne strips 
4 ripe olives, thinly sliced 
lettuce leaves, optional 

Bring water to a boil in a medium saucepan. Add wine, chicken, and garlic. Reduce heat and simmer 15 minutes or until chicken is tender. Remove chicken from broth, reserving broth. Let chicken cool then cut into ½ inch pieces, set aside. Crush garlic in a small bowl, using a fork; add salt, pepper, basil and lemon juice. Mix well; set aside. 

Bring reserved broth to a boil; add pasta. Cook 12 min or until al dente; drain. Rinse immediately under cold running water, drain. Toss pasta with olive oil. combine reserved garlic-lemon mix, chicken, pasta, bell pepper, and olives in a large bowl. Toss gently. Chill at least one hour.