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 oi