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 ...

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