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CHICKEN FARFALLE 
pasta (bow tie, angel hair or corkscrew)
4 chicken breasts (boneless)
1 pkg frozen spinach or broccoli cuts
salt and pepper, to taste
4 cloves garlic, minced
olive oil
1 stick of butter
parsley
rosemary
adobo

Cut chicken into bite-sized chunks.

In a casserole dish, mix chicken with a liberal quantity of olive oil.

Generously sprinkle chicken with the adobo, salt, pepper, parsley, rosemary, and minced garlic.

Mix in the butter which has been cut into squares and the bag of greens.

Place in a 350°F oven for about 20-30 minutes, mixing once.

Meanwhile, boil water for the pasta. Once done, drain pasta and return to pot. Pour in the chicken mixture and mix together well. Done!

Submitted by: Giselle Y. Lopez
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