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This is a first-rate dish with exceptional Mediterranean flavors and it could be scaled up to serve extra human beings. Add element quantities in your liking.
- 1 (12 ounce) bundle dried penne pasta
- three tablespoons olive oil
- 1 ½ pounds skinless, boneless fowl breast halves - cubed
- 1 cup all-motive flour
- salt and pepper to flavor
- 2 lemons
- ½ cup capers
- forty kalamata olives, pitted and chopped
- ½ teaspoon anchovy paste
- 5 roma (plum) tomatoes, diced
- ½ cup Parmesan cheese
|Prep : 15M||Cook : 4M||Ready in : 35M|
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