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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Penne Pasta with Tomatoes Recipe

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This recipe for Penne Pasta with Tomatoes is from The Baker Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 garlic cloves, minced
2 boneless, skinless chicken breasts, sliced thin (optional)
2 tbsp olive oil
⅓ cup sun-dried tomatoes, chopped or cut in thirds
1¾ cup chicken broth
½ cup Kalamata olives, chopped
¼ cup chopped parsley
2 oz crumbled goat cheese
8-10 oz penne pasta, cooked according to directions and drained
Directions:
Directions:
Cook garlic and chicken in olive oil over medium heat for about 4 minutes. Add sun-dried tomatoes and chicken broth and simmer for 10 minutes. Add olives and parsley. Toss with pasta. Serve topped with goat cheese.

 

 

 

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