YIELD: 12 servings ¼ cup plus as needed olive oil 4 lbs. boneless chicken breast, cut into strips 2 Tbsps. minced garlic 1 50-oz. can cream-of-chicken soup 1½ cups water ½ cup lemon juice 3 to 4 Tbsps. anchovy paste (optional) ¼ cup lemon zest 2 tsps. cracked black pepper 3 cups mixture red and yellow cherry tomatoes 1 Tbsp. olive oil 2¼ cups grated Parmesan, divided 12 wedges romaine lettuce, grilled ½ cup chopped parsley 1. In a brasier or rondo, heat ¼ cup olive oil over ...
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