Chicken, Andouille and Mussel Penne
Servings 4 People
- 32 oz pkg Coleson's Catch Pacific Delight 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 Red Onion diced
- 2 Tbsp chopped garlic
- 3 c Chicken Broth
- 1/2 c Kalamata Olives
- 1/4 c chopped parsley
- Saute the onion and garlic in olive oil; add all other ingredients and bring to a boil. Serve with Parmesan cheese.
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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