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. ...

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