I think I mentioned back a million blogs ago (that’s what it feels like some days—this is hard work so sure hope you are reading) that I love to cook. Comfort food takes on a different meaning to me than it does for some people. Any food is comforting, especially if you have been on a diet that didn’t work anyway.
Comfort food is usually portrayed in cookbooks and magazines as heavy, down-home fare like fried chicken, Mac and cheese casserole, corn bread, coconut cream pie, etc. But I don’t think it has be a southern dish like my mother used to make, although I miss her cooking; it just has to be good, well-planned and thought out food that tastes heavenly, looks pretty when it is served and is shared with good friends—now that’s comforting.
So when my friend, Bill, had surgery for a torn rotator cuff, I decided my Trio Meat Pasta dish was just the thing to make him feel better. I got this recipe from my brother awhile back and adapted it to suit myself. I never fail to change a recipe and rarely do I measure to the exact teaspoon.
My poor high school homemaking teacher would not be happy, but then again, I don’t remember doing much in that school kitchen except baking peanut butter cookies over and over my freshman year. Peanut butter was a government commodity to schools back then; it’s probably outlawed in schools today in order to be politically correct to those people with allergies.
Anyway, here’s the recipe I used. Thought you might like to try it.
2 large onions sliced (not chopped small) 2 large green peppers sliced (I like for one to be red or yellow if they aren’t $5.00 each!!) 1 package fresh mushrooms 5-6 chicken breasts 1 package pepperoni 1 pound or about 30-35 medium shrimp 1 quart plus 1 pint half and half (seems like a lot, but it takes it to make it creamy) 1 box penne pasta 1/3 cup shredded mixed Italian cheeses (you could just use parmesan)
- Sauté the onions and green peppers and add the mushrooms for a shorter time. Set aside.
- Cook the pasta al dente and set aside.
- Clean and de-vein the shrimp and cook slightly and set aside (I cook mine using one can of beer at a boil for one minute). They will continue cooking once added to the mixture.
- Cook the chicken in olive oil on top of the stove until done. Remove and cool. Cut into bite sizes, and then put back into the skillet. Add the sautéd vegetables to the cut-up chicken. Pour in the pint of half and half.
- Add the pasta, cheese, shrimp and pepperoni and cover it. Cook on very low temperature for about 20 minutes, adding the rest of the half and half along the way to keep it creamy.
My brother claims all of this can be done using a single pot, but I have yet to figure out how that is possible. However, it really isn’t as much trouble as this sounds and it makes enough for at least eight people. It’s great for a dinner party, especially if you add a small salad and garlic bread. Don’t forget the dessert!
Bon Appétit!