Ingredients:
1 32 oz package Kiwi Green Mussel on the Half Shell
1/2 c sliced Andouille sausage
1 c julienne chicken meat
4 c cooked penne pasta
2 Tbsp olive oil
1/2 c diced red onion
2 Tbsp chopped garlic
3 c chicken broth
1/2 c Kalamata olives
1/4 c chopped parsley
Cooking Instructions:
Sauté the onion and garlic in olive oil; add all other ingredients and bring to a boil. Serve with Parmesan cheese. Additional Comments:
Whenever I roast a chicken and have some left over I usually use it in pasta. Cooked or raw chicken can be used.
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