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Zucchini And Fennel Chicken Penne Gratin

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1 lb penne pasta

2 Tablespoons extra virgin olive oil

1 large fennel bulb, thinly sliced or chopped

1 large zucchini halved then sliced

2 cloves garlic, minced

2 large chicken breasts, cubed

½ teaspoon salt

¼ teaspoon McCormick’s California garlic powder with Parsley

¼ teaspoon fresh cracked pepper

26 oz jar 100% natural Prego “Chunky Garden” tomato, Onion and garlic sauce

¼ Cup Kraft grated parmesan cheese

2 Cups shredded mozzarella cheese

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