As we await warmer weather, Parkhurst chefs and team members turn to savory dishes like chili and pasta to bring seasonal warmth and comfort. With National Chili Day approaching on February 27, one of our chefs has shared his twist on a traditional chili you can make at home.
Hungry for more? Warm up with a pasta recipe direct from the family of one of our general managers!
White Mostaccioli Recipe
Not quite penne pasta, tube-shaped mostaccioli features angled ridges and translates to “little mustaches” in Italian. This recipe, from General Manager Bill Langlois and his wife Donna at North Central College, features a creamy garlic sauce with mozzarella.
Chicken Chili Recipe
A reinvention of a classic comfort staple, this Chicken Chili recipe from Chef Sylvester Baynes at Duquesne University swaps ground beef for chicken and traditional red kidney beans for Great Northern Whole Beans for higher fiber.
