YIELD: 4 SERVINGS
12 oz. smoked chicken, shredded
2 oz. extra virgin oil
2 Tbsps. shallots, chopped
1 Tbsp. fresh parsley, chopped
1 tsp. fresh tarragon, chopped
1 tsp. fresh sage, chopped
4 Tbsps. black olives, diced
4 Tbsps. sun-dried tomatoes, minced
2 Tbsps. Dijon mustard
2 cups chicken broth
6 cups cooked penne pasta, reserved
1 Tbsp. fresh garlic, chopped
4 oz. Romano cheese, shredded
Salt and pepper, to taste
- Preheat a large stainless steel sautè pan over high heat. As the pan is heating up add the olive oil, shallots, garlic, parsely, tarragon, sage and black olives. Sautè over high heat for one to two minutes.
- Add sun-dried tomatoes, Dijon mustard, chicken broth and smoked chicken. Cook until the liquid is reduced by half.
- Add pasta to the pan to the pan and cook the pasta into the sauce. Season with salt and pepper. Divide among plates and serve garnished with Romano cheese.
Recipe from Executive Chef Mark Dierkhising, Sonoma State University, Rohnert Park, CA.