Chicken Caesar Spaghetti

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  • ¼ cup sliced or slivered almonds
  • 1/3 cup olive oil
  • 4 medium boneless, skinless chicken breasts, cut into strips
  • 1 cup spinach leaves
  • 2 tablespoons minced garlic
  • Salt and pepper to taste
  • 1 pound spaghetti, cooked and drained
  • 1 cup Caesar salad dressing
  • Parmesan cheese to taste
  1. Toast the nuts lightly in a small skillet over low heat, about 10 minutes. Careful not to burn.
  2. Drizzle olive oil in a medium skillet, add chicken breasts. Season with salt and pepper.  Cook 8-10 minutes, making sure chicken is no longer pink. Add spinach and garlic, cover and cook about 5 minutes, until spinach is tender.
  3. Mix together spaghetti and salad dressing. Transfer to large serving bowl.
  4. Add chicken mixture to top of spaghetti and sprinkle with Parmesan cheese and almonds.
Serve immediately

Cooking With Crevolyn
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