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INGREDIENTS:1 oz. olive oil
2 oz. Andouille sausage
2 oz. cubed chicken breast
3 mussels
2 oz. small peeled shrimp
2 oz. red onion strips
½ cup crushed tomatoes
1 Tbsp. sliced black olives
½ tsp. salt
¼ tsp. black pepper
¼ tsp. oregano
8 oz. cooked saffron pastaDIRECTIONS:In a hot skillet, add the oil and the seafood. Cook until shrimp are pink and curly. Add all of the other ingredients and cook for an additional 2 to 3 minutes. Place over hot saffron pasta and garnish with chopped parsley.SERVINGS:1 large serving (or 2 small servings)From:Chefs Gary Darling, Hans Limburg and Greg Reggio, Semolina International Pasta RestaurantsPHOTO CREDIT:Photo Credit: SEMOLINA INTERNATIONAL PASTA RESTAURANT