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Chicken Pesto Alfredo Pasta
  • ¾ to 1 lb rigatoni pasta*
  • 1 lb boneless skinless chicken breasts cut into 1-inch pieces
  • 2 tablespoons olive oil
  • salt & pepper to taste
  • 16.9 oz Alfredo sauce** 1 jar
  • 3 tablespoons prepared pesto
  • chives and coarsely ground pepper for garnish optional
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