God With Us - Living Nativity

Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

Ingredients:

8 slices sourdough bread (or your favorite sandwich bread)
½ cup shredded mozzarella cheese
1 cup fresh spinach leaves
2 tablespoons grated Parmesan cheese
½ cup ricotta cheese

Garlic Herb Chicken Penne in Three-Cheese Alfredo Cream

Ingredients:

12 oz penne pasta
1½ lbs boneless skinless chicken breasts, cubed
2 tbsp olive oil
4 tbsp unsalted butter, divided
1 tsp dried rosemary
1 tsp dried thyme
salt and black pepper to taste
1 small onion, chopped
4 cloves garlic, minced
2 tbsp all-purpose flour
1 cup chicken broth
1½ cups heavy cream
4 oz cream cheese, softened
1 cup shredded mozzarella cheese
1 cup shredded provolone cheese
1 cup grated Parmesan cheese
chopped parsley for garnish

Directions:

1. Bring a large pot of salted water to a boil and cook the penne until tender with a slight bite. Drain and set aside.
2. Season the chicken pieces with rosemary, thyme, salt, and black pepper, making sure they are well coated.
3. Heat olive oil with part of the butter in a large skillet over medium-high heat. Add the chicken and let it cook until golden on the outside and fully cooked inside, then transfer to a plate.
4. Lower the heat and melt the remaining butter in the same skillet. Add the chopped onion and cook until soft and slightly sweet, then stir in the garlic and let it cook just until fragrant.
5. Sprinkle the flour over the mixture and stir continuously for about a minute to form a smooth base.
6. Slowly pour in the chicken broth and heavy cream, stirring well until the sauce begins to thicken.
7. Add the cream cheese and stir until fully melted and smooth.
8. Mix in the mozzarella, provolone, and Parmesan, stirring until the sauce becomes thick, creamy, and rich.
9. Return the chicken to the skillet, then add the cooked penne. Toss everything together until evenly coated.
10. Let it heat through for a minute so the sauce clings to the pasta, then adjust seasoning if needed.
11. Finish with chopped parsley and serve hot.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 5

We’re looking for volunteer actors to bring the past to life! 🎭

✨If you’re interested, reach out to Museum Educator Kathleen.
📲 970-542-4014