Pasta Pedro

After the unfortunate fish flop incident, I’ve decided to recover from wallowing in self-deprivation and  go back to my foodie roots.  Or my foodie past.  Whatever the proper colloquialism would be in this instance…
Introducing my first recipe… drum roll please! Pasta Pedro
This pasta dish is one that my family, particularly my father, has been making for many moons.  We found it in a recipe book, long forgotten, and have renamed it after my dad because it’s coincidentally the only thing he will tackle solo in the kitchen.  This recipe is also special because it’s the first dish containing more than two ingredients that my sister would willingly eat growing up.  She is a simpleton when it comes to sustenance.  Two ingredients is plenty.  Mac n’ Cheese.  Fluffer Nutter.  Bagel Bites.  See what I mean?
I digress.  Back to Pasta Pedro.  It’s a fool-proof meal and will bring consistent smiles and fully bellies.  Enjoy.


Pasta Pedro
Four heaping servings


  • 2-3 chicken breasts, cubed
  • 3-4 links sausage (hot Italian if you like spice)
  • 1 cup chicken broth
  • 3 cloves garlic, minced
  • 1 can fire roasted, crushed tomatoes
  • 2 T tomato paste
  • 1 T black pepper
  • 1 T oregano
  • 1 t salt
  • 2 cups frozen peas, thawed
  • 1-2 cups shredded mozzarella
  • ½ cup parsley, chopped
  • Pasta noodle of preference, Penne works nicely

In a medium pan or wok, cook chicken and sausage thoroughly with garlic and ¼ cup of the chicken broth.  Add in the crushed tomatoes, tomato paste, remaining chicken broth, pepper, oregano, salt and parsley.  Bring to simmer.  Add in the thawed peas and simmer until the peas heat up (nobody likes a mushy pea… don’t overcook it).
Toss pasta noodles with the sauce and the  mozzarella until it’s nice and ooey gooey.  Serve and enjoy… then go back for seconds.