Penne With Chicken, Wild Mushrooms And Peas Recipe

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Robin Miller on Food Network
Nutrition per serving    (USDA % daily values)
CAL
437
FAT
23%
CHOL
53%
SOD
11%

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Ingredients for 4 servings

1 heaping cup cooked chicken

1 teaspoon dried tarragon

1 leek, rinsed well and chopped

Ground black pepper

1 1/4 cups reduced-sodium chicken broth, divided

1 cup hot water

1 pound penne pasta

1/2 cup frozen green peas

1 teaspoon cornstarch

2 tablespoons chopped fresh parsley

1-ounce dried porcini mushrooms

1 tablespoon olive oil

Salt

1 cup sliced shiitake mushrooms

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