To me, this is the ultimate in comfort food--I love a big bowl of food. The Farmer's Market had shelled field peas this week and I didn't really know how to use them, but this is what I came up with and it was delish.
2 chicken breast, seasoned and baked, then diced (they had these new organic, humanely raised, frozen chicken breast at Kroger the other day--pop 'em in a 325 oven for 45 minutes and they're perfectly done).
2 cups fresh shelled field peas (maybe it's just a Southern thing, but regular peas would work well too)
1 portabella mushroom, cut in half and then cut into strips
1 small onion, sliced
4 strips bacon (I used pre-cooked, and then diced them)
EVOO
S&P
Heat EVOO over medium heat in a skillet. Add onion, bacon and mushrooms and saute, stirring often. Add field peas when onion wilts, and season with S&P. Stir well and cover, stirring often for about 10 minutes. Divide between 2-4 bowls, depending on hungry you all are and top with chicken. If you're eating pasta, you could add a bit as well, with a little parmesan cheese.
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