"If you could stand in someone else's shoes... Hear what they hear. See what they see. Feel what they feel. Would you treat them differently?" ~ Trent Gilliss, Senior Editor ON BEING
I love my job. I get to meet the most interesting people... in all stages of life, from all parts of the world, with circumstances across the social and economic spectrum... all sharing the same passion to buy a home in a setting that will nurture them and create memories that will last a lifetime. And... we get to welcome our children and grandchildren into our home to share joys, sorrows and laughter each week. Could life be any richer? This is our last week of the season for Hymnus Angelicus... had our concert last Sunday, singing for the 5:00 pm mass at the Basilica of St. Mary this Saturday. What a privilege to sing in that glorious space.. and what a privilege to have a profession that allows me to connect with so many wonderful people, all who have their own rich story to tell.
RECIPE OF THE WEEK
This week's recipe came from looking for something to use up some yummy pesto, portobello mushrooms and Parmesan cheese... seemed like pasta was calling! This recipe came from Taste of Home. I didn't have artichoke hearts or pine nuts so left them out and it was still good, but would include them next time. When our son first tasted it he thought it was ok but not crazy about it... then changed his mind as he went back for seconds and took some home for lunch! I find that many favorites 'grow' on me... often like them even better as leftovers. I will come back to this one.
CHICKEN PESTO PASTA
- 16 ounce package bow tie pasta
- 1 cup fresh asparagus tops, cut into 1-inch pieces
- 1 1/4 cups sliced fresh mushrooms
- 1 medium sweet red pepper, sliced
- 1 tablespoons olive oil
- 1 1/2 teaspoons minced garlic
- 2 cups cubed chicken
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
- 7 ounces prepared pesto
- 7-ounce jar oil-packed sun-dried tomatoes, drained and chopped
- 1 teaspoon salt
- 1/8 teaspoon red pepper flakes
- 1 cup shredded Parmesan cheese
- 2/3 cup pine nuts, toasted
Cook pasta according to package directions, adding asparagus during last 3 minutes of cooking.
Meanwhile, in a large skillet, saute muchsrooms and re pepper in oil until tender. Add garlic and cook 1 minute longer. Reduce heat; stir in chicken, artichokes, pesto, tomatoes, salt and pepper flakes. Cook 2-3 minutes longer or until heated through.
Drain pasta; toss with chicken mixture. sprinkle with cheese and pine nuts.