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4 chicken breast halves,
boned, skinned and cut into
bite-size pieces
12 oz. pasta shells
2 Tbsp. olive oil
4 cloves garlic, minced
1 1/2 c. water
1 Tbsp. soy sauce
2 Tbsp. lemon juice
1/4 c. minced fresh parsley

Bring a large pot of water to a boil over high heat.
Add the pasta, stir, and cook uncovered over medium heat. Warm
the oil in a large skillet. Add the garlic and chicken. Stir
over medium heat to coat chicken with garlic and oil. Add
1 1/2 cups water, tomato paste, soy sauce and lemon juice.
Cover the pan. Simmer over low heat about 5 minutes, stirring
once or twice, just until the chicken is cooked through. Drain
the pasta when it is tender but still firm to the bite. Add
the parsley to chicken. Toss chicken with the shells in a
serving bowl. Serve immediately.

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