Wow, the craziness continued this week! One more trip next weekend and then we’re home for good for a few months. Travelling is wonderful but I can’t wait to just stay put and finish settling in.
But anyway, for those who don’t know – I was in Belize this past week for work. PwC has this amazing corporate responsibility initiative called ‘Project Belize.’ Since 2008 they have been sending teams down to teach financial literacy in the Belizean schools. They’re been sending their people down for 6 years and after going down there it is clear that we are making a sustainable impact. This is not the type of ‘voluntourism’ that has been getting a lot of crap lately. It’s PwC sending their people who have this expertise (like me!) to teach the students and educators in Belize. It’s really quite amazing and beyond the amount of words I could type on this page. If you want to hear more, let’s get coffee. And in the meantime, visit PwC’s website or watch this video.
After an almost week of being in the blazing Belizean heat and teaching kids in a classroom all day, I decided to take Friday off. After being gone for so long, getting home late, and having my luggage lost, I needed the day to recoup. Which also left me time to make this week’s new recipe!! It ended up being delicious after we made a couple tweaks to the original recipe. We will definitely be making this again and were super excited for the leftovers!
Shout out to one last cool thing we did this weekend – Mosaic Church’s Fresh Stop. This program is seriously cool – you order your share of locally grown produce for pick up on a Saturday (they do the 3rd Sat of every month) and the price for your share is based on family size and income. Price ranges from $12-30 depending on family size and income level, but the cool thing is that it allows lower income families to enjoy fresh produce, while still providing the higher income families reasonably priced goods. Watch this video for more info if you live in DC and are interested! And if all that isn’t enough to convince you, this picture is all the stuff that Matt and I got for our $30 share!!
Creamy Chicken Pasta
Makes about 4 servings, if having as a main dish.
- 2-3 grilled chicken breasts, cut into strips
- 8oz fettuccine
- 2 Tablespoons butter
- 1 small carrot, minced (about 1/3 cup)
- 1 rib celery, minced (about 1/3 cup)
- 1 small shallot or 1/2 small onion, minced
- 3-6 Garlic Cloves, depending on how you like it (I LOVE garlic!)
- salt and pepper
- 2 Tablespoons flour
- 1 cup chicken broth
- 1 cup milk (I used 2%)
- ¼-1/2 cup grated parmesan cheese
- 1/2 teaspoon dried parsley
- Break fettuccine into sixths (I broke chunks of noodles in half then each half into thirds.) Cook pasta in a big pot of salted, boiling water until just under al dente – it will continue cooking in the sauce. Drain then set aside.
- Melt butter in a large skillet over medium heat then add carrot, celery, shallot/onion, and garlic. Season with salt and pepper then saute until tender, 5-7 minutes. Sprinkle in flour then whisk and cook for 1 minute. Slowly pour in chicken broth and milk while whisking constantly to avoid lumps. Add in parmesan cheese and continue whisking to avoid chunks. Turn heat up to medium-high until bubbling then turn heat back down to medium, add parsley and more salt and pepper then cook, stirring occasionally, until thickened and bubbly, 5ish minutes.
- Add pasta to the sauce then stir to combine and cook for 2 more minutes. Remove from heat. Sauce will continue to thicken as it cools.
- Top with grilled Chicken and enjoy!
Recipe was adapted from here , she didn’t have garlic or parm in the original recipe. Glad that I love garlic and Matt loves cheese or this dish would not be in the ‘let’s have this again sometime’ pile. But we added garlic and parm and I can’t wait to make this again! It was pretty easy and the chicken broth makes is healthier than a lot of the other cream sauce recipes I’ve seen. Here are some pictures, I failed at taking a bunch while cooking, woops!