In Friday's mail, I found an appreciation letter from the Orange County Rescue Mission for our recent donation. Along with that was a factual depiction of how overwhelmed their shelter is due to the hundreds of people losing their jobs and homes in this economic crisis. So, April and May's collections will be again donated there to help our local families that are struggling. We pray that our small monetary contributions will help even the tiniest bit to relieve someone's suffering. I will continue "cooking to contribute" to this worthy cause. I love a sign that I see a few times a week at Giovanni's pre-school...it sums it up perfectly: "Here I am Lord...Use me!"
Just as I hoped and envisioned, my children are catching on to how necessary this giving aspect is. Sophia asked me yesterday, "Mama, remember those children that we saw at Village of Hope--the ones that were playing on the playground?" I replied with, "Yes, sweetheart, I sure do," to which she pleaded, "Mama, please tell me that they have a school to go to." I assured her that the public school system makes sure that they get to attend school, and that her donations and clothes will help to feed those children and give them something to wear to school. She nodded confidently and smiled once again as if she was proud...proud to help one in need.
Here is a yummy recipe that the family enjoyed...again, anything with pasta is a sure hit. This was simple and great as left-overs as well:
"Chicken and Prosciutto Pasta"Ingredients:
Non-stick cooking spray
6 oz. dried penne pasta (approx. 2 cups)
1 Tablespoon olive oil
12 oz. boneless, skinless chicken breast halves, cut into 1/2-inch strips
2 cloves garlic, minced
4 oz. prosciutto, coarsely chopped
1/2 of a medium green sweet pepper, cut into bite-size strips
1/2 of a medium yellow sweet pepper, cut into bite-size strips
1 teaspoon dried basil, crushed
1 tablespoon capers, drained
1 15-oz. container refrigerated marinara sauce
1 10-oz. container refrigerated Alfredo sauce
1/3 cup finely shredded Parmesan cheese
1. Coat a 2-quart casserole with cooking spray. Cook pasta according to package directions; drain. Return to saucepan.
2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add chicken and garlic; cook and stir for 2 minutes. Add prosciutto, sweet pepper strips, basil, and, capers. Cook and stir for 2 to 3 minutes or until chicken is no longer pink and pepper is crisp-tender. Add to pasta in saucepan; mix well.
3. Layer half of the pasta mixture in prepared casserole. Top with 1 cup of the marinara sauce. Top with remaining pasta mixture, and the Alfredo sauce. Drizzle with remaining marinara sauce. Sprinkle with Parmesan cheese.
4. Bake, uncovered, in a 350 degree oven for 25-35 minutes or until heated through. Makes 6 servings.
--This recipe was from Better Homes and Gardens Special Interest Publications 2010 titled "Ultimate Chicken".