Ginny Rosenkranz

Today on DelmarvaLife –

An incredible young woman is changing Delmarva one “buddy bench” at a time. Meet MadaLynne Rutzler, a fifth grader at Most Blessed Sacrament Catholic School in Berlin. We hear about a project she spearheaded in an effort to help her fellow students feel appreciated and heard.

Have you ever wanted to trace your family’s roots? The idea seems to be taking off. The Delmarva Genealogy and Heritage Conference is coming to the Wicomico Youth and Civic Center in Salisbury. We hear more about the event from Assistant Tourism Manager with Wicomico Tourism, Stephanie Mervine; and genealogist, speaker, and author, Mike Hitch.

We’ve told you that keeping your eyes peeled for the faces that law enforcement is trying to catch up with is always a good service, but it can also mean a little money in your pocket in the form of a reward. Lt. Tim Robinson of the Wicomico County Sheriff’s Office joins us for another edition of “Most Wanted Monday.”

Did you know roses can be just as beautiful in the fall as they are in warmer weather? We’re getting a lesson on something called “drift roses” from Gardening Expert, Ginny Rosenkranz from the University of Maryland Extension Office.

Food Blogger Laura Davis of Tide and Thyme knows how to put together a comfort food dish, and she’s here to share it with all of us. Today we’re making her Chicken Artichoke Pasta Bake. We’re also making Coconut Lime Macaroons.

Chicken Artichoke Pasta Bake

Ingredients:

• 16 oz rigatoni pasta
• 1 batch Alfredo sauce (or 1 jar of your favorite store-bought brand)
• 3 cups cooked chicken, roughly chopped or shredded
• 1 (10 oz) package frozen chopped spinach
• 1 (14 oz) can water-packed quartered artichoke hearts, drained
• 8 oz whole-milk mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• kosher salt
• 1/2 tsp black pepper

Instructions: 

1. Preheat oven to 400 degrees. Spray a 2-quart baking dish with non-stick spray and set aside.
2. Boil a large pot of water and season with 1 Tbsp salt. Add pasta and cook for 7 minutes. Drain and return back to large pot.
3. Add the sauce, chicken, spinach, artichokes, 1 tsp salt, and black pepper to the pasta. Stir to combine. Season to taste with additional salt and pepper if necessary.
4. Pour half of the pasta into the bottom of the baking dish. Top with half of the mozzarella and half of the Parmesan. Add the remaining pasta and top with remaining cheese.
5. Cover with foil and bake for 30 minutes. Remove from oven and turn on broiler. Remove foil and place pasta under broiler for about 3 minutes or so, until the cheese is browned and bubbly.
6. Let rest for 5 minutes before serving.

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