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Two-Cheese Penne with Chicken and Spinach
Ingredients
- 8 ounces uncooked quick-cooking penne (such as Ronzoni)
- Cooking spray
- 12 ounces skinless, boneless chicken cutlets
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 7 ounces fresh spinach
- 1/4 teaspoon crushed red pepper
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- 2 ounces fresh pecorino Romano cheese, shredded (about 1/2 cup)
- 2 ounces 1/3-less-fat cream cheese (about 1/4 cup)
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