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In a medium saucepan bring broth to a boil. Add lentils and simmer until lentils are tender but not falling apart, about 20 minutes. Drain, reserving the liquid.
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Cook the fettuccini according to package directions. Drain and keep warm.
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Purée basil in a blender or food processor and set aside.
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In a large skillet over medium heat, cook garlic in oil until golden brown. Add bell pepper and olives and cook until peppers are soft. Add wine and simmer 30 seconds.
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Stir in butter, chicken, basil purée, lentils, reserved liquid, salt, and pepper. Bring to a simmer, cover, and cook until the chicken has lost all traces of pink.
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To serve, transfer the fettuccini to a warm serving bowl and top it with the lentil-chicken mixture.