YIELD: 2 quarts
PORTION (Serving Size):

1. Fill a large pot ¾ full with water to cook the penne pasta.  Add the 2 tablespoons of salt and turn on high heat.
2. Preheat the oven to 350 degrees Fahrenheit.
3. Ensure there are no small bone fragments or cartilage remaining on the chicken thighs from the fabrication process.  Place the chicken thighs in a baking pan and season them with salt and pepper.  Cover them completely with the Texas Pete® Restaurant Blend Wing Sauce and place a sheet of aluminum foil tightly over the pan.  Bake them in the oven for approximately 45 minutes to 1 hour or until the chicken is fully cooked, fork tender and easy to shred.  Remove the chicken from the pan to cool and pour all of the remaining liquid into a small saucepot and reduce the sauce by half.  When the chicken is cool enough to handle, shred the meat into large bite-sized pieces and set aside.  Once the sauce has reduced by half, add it all back into the shredded chicken and mix together.  Place the chicken in the refrigerator.
4. While the chicken is cooking in the oven, prepare the penne pasta according to the instructions on the box.  When the pasta is perfectly cooked, drain well and rinse it under cold water to chill immediately.  Drain the water from the pasta and place the penne pasta into a large mixing bowl.   Add the fresh squeezed lemon juice and lemon zest to the pasta and toss so the lemon juice absorbs into the pasta. 
5. Next, add the celery, red onion, parsley, tarragon, bleu cheese crumbles and the mayonnaise. Mix well. 
6. Finish by adding the spicy shredded chicken and season with salt and pepper.  Mix well, cover and keep refrigerated until ready to serve.