What to do with leftover rotisserie chicken? I needed something quick and easy to fix, while utilizing a package of shiitake mushrooms that were languishing in my fridge. Good thing I still had a bag of frozen mukimame ready to go. And I really was looking forward to using the garlic parmesan olive oil I picked up at Scarborough Faire.
- 16oz frozen mukimame
- 12oz roasted or rotisserie chicken, meat and skin, shredded
- 11.5 oz sliced shiitake mushrooms
- 3oz raw garlic, chopped, minced
- 1 tablespoon garlic powder
- .25 tsp sea salt
- 1oz extra virgin olive oil
- 1oz Garlic Festival Garlic and Parmesan infused olive oil
Over medium heat sauté the raw garlic in extra virgin olive oil until fragrant. Add the shiitake mushrooms and season with salt. Toss until mushrooms have softened. Empty bag of frozen mukimame into pan and stir the mixture until heated through. Finally, add the shredded chicken, then drizzle with garlic parmesan olive oil.
To serve, sprinkle parmesan shavings over a four ounce portion. Feel free to drizzle on more garlic parmesan olive oil. For a little heat, add a dash of red pepper.
Calories 97 (per 2oz serving)
Total Fat 5.9 g
Total Carbohydrate 5.9g
Dietary Fiber 1.9 g
Protein 6.5 g