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In a sauté pan, heat 1 to 2 tablespoons Tuscan Herb olive oil (pesto or garlic oils work well too). Add onion, garlic and sauté until tender. Add mushrooms and spinach.
In a separate sauce pan, heat 1 tablespoon butter and 1 tablespoon Tuscan herb oil (or something similar). Once melted and starting to bubble, add 2 tablespoons flour and stir until a thick paste forms and flour browns slightly. Add milk 1/2 cup at a time until a smooth sauce develops. Add parmesan cheese and parmesan spice, a pinch of salt and pepper to taste.
Add cooked pasta and sauce to veggies and toss to incorporate. Plate and top with grilled sliced chicken breast.
In a ziplock bag, marinate chicken in 2 tablespoons Tuscan Herb oil, 1 tablespoon 18 year and 1 tablespoon Parmesan spice. Let rest for 1 hour at room temp. Grill on med high heat for about 4 minutes each side or until center is 165 degrees.
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