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 ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.