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
Recipe from Executive Chef Mark Dierkhising, Sonoma State University, Rohnert Park, CA.