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2 tablespoons Italian dressing (not the creamy kind)
3 boneless skinless chicken breasts, cut into cubes
16 ounces small/medium sized rigatoni pasta
1 24-ounce jar of your favorite Marinara pasta sauce (I love Delallo's)
1/2 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
salt and pepper to taste
Chopped fresh basil for garnish (optional)
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1st Keep
 pattibond
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