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(14.5-oz) can artichoke hearts, drained
6 plum tomatoes
1 1/2 lb boneless, skinless chicken breasts
2 tablespoons olive oil
8 oz fettuccine pasta (regular or spinach)
1 tablespoon basil pesto
1 teaspoon seasoned salt
1 teaspoon roasted garlic
1/4 cup white wine
1/4 cup shredded Parmesan cheese
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