Recipe: Garlic Parmesan Shredded Chicken with Shiitake and Mukimame

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