Here's what I got:
- 1 pack (about 1/4 kilo) pasta shell or elbow macaroni, whichever you prefer,
- 1/2 k. cooked chicken breast, cut into strips,
- 1 medium carrot diced into small cubes,
- 1 small cabbage, julienned,
- 1 large white onion, chopped,
- 2 cloves garlic, chopped,
- 1/4 cup butter,
- 1 cup evaporated milk
- chicken broth,
- salt and pepper to taste.
How I did it:
- In a pan over low fire, melt the butter, saute garlic and onion till translucent in color. Then add the chicken strips and the carrots occasionally tossing for 2 minutes. Set aside. Meanwhile, heat a large pot, pour the chicken broth and bring to a boil. Transferred the sauteed ingredients into it and let it simmer for 3 minutes. Season with salt and pepper, then added the shell and let it simmer while continually stirring to prevent the shells from sticking to each other. This usually takes about 10-15 minutes or until shells are tender to bit. Halfway through, add the evaporated milk. Then add the cabbage, simmer for 1 minute and serve.
That's my own tested procedure of preparing this recipe. I have tried other methods but this one suits me best. Some recipes also use cheese instead of the milk, or use both.
Anyway, this recipe has always been my comfort food.
I took out the soup bowls and called everyone. We shared the good food over some jokes and stories. Even my boyfriend has somehow forgot all about his swollen eye and told me he felt better. What a compliment.
