Paul Francis Daneo was born in northern Italy on January 3, 1694 to exemplary Catholic parents. This was during a time when many regarded Jesus as a great moral teacher, but not divine. Saint Paul was so moved by the sacrifice of Jesus on the cross, he dedicated his life to the Passion.
It is said that when Saint Paul of the Cross preached, harden soldiers and even bandits were moved to tears. Saint Paul founded a group known as Passionists. They added a fourth vow to the traditional three of poverty, chastity and obedience and that was to share and keep alive the memory of Christ’s passion among the faithful. Saint Paul of the Cross was one of the most popular preachers of his day, known for his words of compassion and generous acts of mercy.
Saint Paul of the Cross died in Rome on October 18, 1775, and was canonized in 1867. The body of Saint Paul lies in the Basilica of Saints John and Paul in Rome. Over 2,000 of his letters and several of his short writings have survived. He is the patron saint of Hungary. In 1869 his feat day was inserted into the Roman Calendar to be celebrated on April 28 as a Double. Then in 1962 his feast was reclassified as a Third-Class feast. In 1969, as part of the changes of Vatican II, Saint Paul’s feast became an Optional Memorial, placed on October 19, the day after his actual death. While most saint feast days are celebrated on the day of their death as a recognition of the day they entered heaven, October 18 is the feast of Saint Luke the Evangelist. Universally the Church marks the Feast of Saint Paul of the Cross the following day.
Italian Chicken with Creamy Fettuccini Alfredo
Chicken
2 boneless Chicken Breasts
Salt to taste
White Pepper to taste
Italian Seasoning to taste
2 tablespoons Basil Olive Oil
Heat oven to 200-degrees.
Slice chicken breasts in half lengthwise to create 4 thin breasts. Season generously on both sides with salt, pepper and Italian Seasoning. Set aside.
Heat a cast iron skillet with olive oil over medium-high heat. Once hot, place chicken breasts into the skillet. Cook chicken on each side for about 5 minutes depending on thickness, until nicely browned. Remove the skillet from heat, cover and place in the oven to keep warm.
Creamy Fettuccine Alfredo
2 Shallots
4 Garlic Cloves
1 tablespoon Olive Oil
1 tablespoon Butter
1/2 cup Heavy Cream
1/3 cup shredded Parmesan Cheese
1/4 teaspoon Salt
Fresh Black Pepper to taste
1/4 cup Pasta Starch Water
8 oz Fettuccine
Heat a medium stockpot with salted water. Bring to a rolling boil. Cook pasta according to package directions al dente, about 10 minutes. Reserve a quarter cup of the pasta water. Drain pasta, set aside.
While the water comes to a boil and the pasta cooks peel and mince shallot. Peel and mince garlic. Place a skillet over medium heat, melt butter with olive oil. Swirl pan to coat. Add the shallow and garlic, sauté about 3 minutes until fragrant.
Turn down heat to medium-low, add heavy cream and parmesan. Mix well until incorporated, slightly reduced and thickened. Season with salt and pepper.
Add the reserved pasta water to the sauce, stir to combine. Add pasta to the sauce, pull through to coat. Sprinkle with additional Parmesan if needed, mix until incorporated.
Warm a serving platter. Place Alfredo Pasta on one side of the platter, chicken breasts on the other. Serve with a simple salad and enjoy.
O LORD, our LORD,
how glorious is Your name over all the earth!
You have exalted Your majesty above the heavens.
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