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Pesto Chicken Pasta Salad
- 3/4 pound rigatoni
- 4 boneless, skinless chicken thighs (3/4 pound)
- 1 tablespoon olive oil
- 1/2 cup kosher salt and black pepper
- 1 cup chopped pitted kalamata olives
- 3/4 cup halved bocconcini
Directions:View on Real Simple
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