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3/4 lb Reuven Oven Roasted Chicken Strips
2 tbsp Olive Oil
3 Cloves garlic
1 can 19 oz. Stewed tomatoes, undrained
1 tbsp Crushed dried basil
1/4 tsp Each red pepper flakes, salt, pepper
 1 1/2 cups Broccoli florets
 1/3 cup 100 % grated Parmesan cheese
 1/2 lb Penne pasta
 1 tbsp Parsley



  •  Heat oil in a large frying pan. Add garlic, onion and chicken strips.Cook until chicken is heated through.
  • Stir in carrots, celery, tomatoes, basil and red pepper flakes. Bring to a boil. Reduce heat and cook 8 to 10 minutes until vegetables are tender. Stir in broccoli, red pepper and half the cheese.
  • Bring a large pot of water to boil and cook pasta until tender. Drain and toss with sauce and remaining cheese. Sprinkle with parsley.
  • Serves 4.

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