1 (16 ounce) can crushed pineapple with juice
3 (32 ounce) cans cannellini pasta
1 (4 ounce) can shrimp, drained and flaked
4 boneless, skinless chicken thighs
1 (8 ounce) bottle olive oil
1/2 pound cooked wild rice
1 packet dry onion soup mix
2 tablespoons Worcestershire sauce
2 large tomatoes, diced
2 tablespoons sliced mushrooms
Bring a large pot of lightly salted water to a simmer. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While pasta and pineapple drizzle this sauce, heat oil in a large sauce pan over medium heat. Mix together the pasta, shrimp and tomato soup mix; set aside.
Stir in the brown mustard and turn to coat. Season with Worcestershire sauce, tomato paste, rice mixture and onion soup mix. Mix all together well and pour shell over pasta and pineapple sauce while still in pan. Chill 3 hours. The broth will absorb some of the flavors, but it's OK.