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Saute' chicken breasts in non-stick skillet until done. Slice into 1/2 inch strips. Saute' onion and garlic in skillet until soft, about 5 minutes. Drain canned artichokes or thaw frozen artichokes. Slice olives into halves. Add artichokes, olives, tomatoes and chicken strips; cook on medium heat until hot, but not boiling. Serve over cooked fettuccine; top with shredded Parmesan cheese.
By Robin from Washington, IA
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