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Ingredients
  • 1 ¼ pounds boneless, skinless chicken breast tenderloins
  • 1 tablespoon plus 1 ¼ teaspoons kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided, plus more for garnish
  • 3 tablespoons olive oil, divided
  • 8 ounces dried farfalle pasta (about 3 cups)
  • 3 large garlic cloves, minced
  • 2 teaspoons finely chopped drained canned anchovies
  • 1 ¾ cups heavy cream
  • 1 tablespoon Dijon mustard
  • 2 teaspoons dried Italian seasoning
  • ½ cup ( 2 ounces) grated Parmesan cheese, plus more for garnish
  • 1 teaspoon fresh lemon juice
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