YIELD: 25, 1 1/2-cup portions
1 lb + 9 ozs. penne rigati pasta
1/4 cup +2 Tbsps. olive oil
1 1/2 cups +1 Tbsp. onion, chopped fine
1 lb. + 9 ozs. button mushrooms, 3/4-in. dice
3/4 tsp. salt dash cracked black pepper,
3 Tbsp. + 1/2 tsp. garlic, chopped
3 cups +2 Tbsp. chicken stock
6 1/4cup tomatoes, seeded and diced
3 lbs. + 2 ozs. cooked, diced chicken
1 cup + 2 Tbsp. Italian parsley
2 Tbsp. + 1/4 tsp. dried tarragon
Cook the penne rigati in salted boiling water until al dente. Drain, cool and stir to prevent sticking and set it aside.
Heat oil in large, heavy bottom skillet over medium heat. Add onion and sautè until translucent, about 4 minutes. Add mushrooms, salt and pepper. Cook until mushrooms brown, about 5 minutes.
Add garlic and chicken stock. Cook until liquid is reduced by half.
Stir tomatoes and diced chicken into mixture and continue to cook until heated through, about 5 min.
Add drained pasta to skillet along with chopped parsley and tarragon. Toss well to coat, make sure pasta has been heated through and serve. Ladle a 12-oz. portion on the plate.
Recipe from Chef and Director of Dining Paul Luberto, Algonac (MN) Public Schools/Chartwells, a div. of Compass, N.A.
