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3 tbsp extra virgin olive oil
1 medium to large red onion roughly chopped
1 28 oz. can diced tomatoes
4 oz kalamata olives (about 20-22 medium large olives)
8 oz shredded cooked chicken (I have used a rotisserie chicken or leftovers from my roast chicken)*
1/2 lb short pasta (I generally use cavatappi)
4 oz feta cheese, crumbled
2 ladles of pasta water
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1st Keep
 jenlu
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