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Greek Penne and Chicken
July 28, 2006

I guess to start I will rate this recipe after following suggestions from other reviews...DELICIOUS! I must thank the first person who decided to use marinated artichoke hearts. I think that's the flavor that carries throughout the entire recipe. I used 12 ounces pasta, 1 cup onions, extra garlic, 16 ounce can diced tomatoes drained, 1 cup feta, extra lemon juice, plus zest. Be warned that there is a lot of prep because everything goes in at once, but it is worth the effort.

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