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Ingredients

1/2-3/4 lb. small pasta, such as mini farfalle (bowties)

1 lb. bacon

2-3 large garden tomatoes, chopped

1 small onion, roughly chopped

1 tsp. PENZEYS FRESHLY GROUND pepper

1 tsp. WHOLE celery seed

1/2-1 Cup mayonnaise

1-2 tsp. cider vinegar (see note)

1 Cup uncooked white or brown basmati rice

3 garlic cloves, minced (3/4 tsp. MINCED garlic)

2-3 Cups chopped cooked chicken meat, no skin

1/2 Cup thinly sliced green onions (4-6 green onions)

1/4 Cup chopped sun-dried tomatoes (drain well if oil-packed)

1 tsp. grated fresh lemon rind (1/2 tsp. lemon PEEL rehydrated in 2 tsp. water)

1 16 oz. can chickpeas (garbanzos), drained

1/8 oz. can or bottle artichoke hearts, drained and chopped

1/4 Cup chicken broth

3 TB. lemon juice (juice of 1/2 lemon)

3 TB. olive oil

1 tsp. dijon-style mustard

3/4 tsp. salt

1/2 tsp. PENZEYS FRESHLY GROUND pepper

1/4 tsp. TURKISH oregano

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