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By jillmurray01
on March 24, 2012
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This is soooooo easy to make and keep in the freeze/fridge for later use! The only thing I do differently is use about 1/2 of the lemon juice and peel that the recipe calls for. (It's just too lemony for me! I also sometimes grill my chicken, shred it in the pan, and cook some pasta. Then I put the pasta, pesto, chicken, and a bit of pasta water together. Let it simmer for a bit to thicken, and it makes for a bit of a heartier dish...