1/2 pound chicken gizzards and hearts
1 hot Italian sausage (casing removed)
1/4 cup small shell pasta
1/2 lb julienned spinach
1 large crown of broccoli, cut into bite size crowns
2 tablespoons finely chopped celery
1 small zucchini and yellow squash, cut in 1/2 lengthwise then in 1/4" moons
1 carrot, peeled and cut into 1/4 rounds
1 tablespoon finely chopped red, green, yellow and orange peppers
2 tablespoons finely chopped red onion
1/4 cup fresh green beans, snapped
1/2 cup fresh mushrooms, sliced
2 garlic cloves, minced
1 avocado, diced
1 plum tomato, diced
1 28oz box chicken stock
2 cups water
1 teaspoon chicken bouillon base
1/2 teaspoon Italian seasoning
1/4 teaspoon onion and garlic powder
1/8 teaspoon good seasons black pepper
Seasoned salt, dried parsley, basil and msg

Brown sausage and garlic over low heat. Add chicken parts and cook 4-5 minutes. Add seasonings herbs and chicken base. Cook 3-4 minutes until mixture is well blended with meat. Add vegetables and sauté for 5 minutes. Add stock and water.

Simmer 1 hour over very low heat or until vegetables are soft. Add pasta and cook for 15-20 minutes or until pasta is tender. Serve hot with diced avocado and tomato as garnish.

Submitted by: Janice Williams