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Alfredo Mostaccioli
January 26, 2007

Though this was pretty good the first time I made it we added chicken and I thought it was still a little salty. Also though I like parsley, we thought there was a little to much. Now when I make it, we cut back on the salt and parsley and use penne pasta. I also use chicken breast cut into chunks and sauteed in olive oil. If your looking for a little extra kick, cut up your chicken breast add to a ziplock back with cajun seasoning, shake till all chicken pieces are coated sautee till no longer pink and add to sauce so flavors blend. Yummy.

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