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Yield:
8
Ingredients:
Instructions:
Instructions: Boil water for pasta.
Heat chicken broth in saute pan over medium heat. Brown chicken strips on both sides until no longer pink. Drain artichoke hearts. Add artichoke hearts, sun-dried tomatoes, and garlic to pan; saute for 2 minutes. Cook pasta and drain in a colander; transfer to a large pasta bowl. Add the chicken mixture to the pasta and toss. Add olives, feta, and herbs. Toss and serve. Email this Recipe:
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