I served this over toasted almond butter bread. Normally, I would have sauteed an onion at the beginning but I was out so I added chives at the end. The olives also aren’t traditional, but I felt like eating them. Anyway, it turned out pretty well.
8 oz. mushrooms, sliced
1 red bell pepper, diced
6 cloves roasted garlic, minced
1 cup heavy cream
meat from 2 cooked chicken quarters, chopped
8 olives, thinly sliced
salt and pepper
chives, snipped into small pieces
Saute the mushrooms in oil until soft. Add the red bell pepper and garlic and continue cooking for a couple minutes. Add the heavy cream and chicken and season with salt and pepper. Bring to a simmer and cook until the chicken is heated through and the sauce has thickened a bit, about 15 minutes. Stir in the olives and chives and check for seasoning. Serve over mashed cauliflower or toast.