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1 16oz package penne or elbow macaroni
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2- 10oz containers refrigerated alfredo sauce
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1- 8oz container sour cream
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1- 15oz container ricotta cheese
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2 garlic cloves minced
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3 cups cooked chicken chopped
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2 large eggs lightly beaten
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1/4 cup grated parmesam cheese
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1/4 cup chopped fresh parsley
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