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1 T olive oil
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Chicken breasts into thin strips (I used a rotisserie chx)
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2 cloves garlic, chopped (I use ready-made)
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Jar of alfredo sauce or powdered mix (follow directions)
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1 T. purchased basil pesto
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8 oz penne pasta--boil
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2 c fresh spinach (I used frozen)
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1 T grated Romano cheese ( I used part)
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crushed red pepper (optional)
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