This Most Holy Tuesday

There are accounts throughout the Gospel of Matthew telling us that on Holy Tuesday Jesus continued to publicize His message in the temple, teaching in parables. The most dramatic of these was the story of the Vineyard Owner and his tenants.

Jesus told the story of a landowner who planted a vineyard. He placed a wall around it, rented it to farmers and moved away. When the harvest time came, he sent his servants to the tenants to collect his share of the fruits. Through a series of violent acts, the tenants did away with everyone the landowner had sent, including his own son. When Christ has finished His parable, He asked those listening what they thought the landowner should do. The crowd understood the story on its surface, not yet understanding its true meaning. They agreed the landowner should take back his vineyard, punish the tenants and place others there that would give him his share of the crop at the appointed time.

Jesus said to them, “Have you never read in the Scripture: ‘The stone the builders rejected has become the cornerstone; the Lord has done this, and it is marvelous in our eyes’?
“Therefore I tell you that the kingdom of God will be taken away from you and given to a people who will produce its fruit.”
Matthew 21:42-43

While many listening did not fully grasp His meaning, it was not lost on the chief priests, realizing Jesus had publicly spoken out against them. They began to form a plot – His arrest was inevitable. Christ’s inner circle worried, fearing for His life. Yet they did not know what else to do but continue to follow Him to the end, whatever that end might be.

Often the events of Holy Tuesday are overlooked. As Catholics, we are encouraged to read scripture relevant to the day, and to more closely examine our own lives as Easter draws near.

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Chicken Fajita Pasta
1-1/2 lbs Chicken Tenderloin
1 Red Bell Pepper
1 Orange Bell Pepper
1 Yellow Bell Pepper
1 Jalapeño Pepper
1/2 Yellow Onion
1 teaspoon Salt
1 teaspoon Black Pepper
1 tablespoon New Mexican Red Chili Powder
1 tablespoon Cumin
1/2 tablespoon Garlic Powder
3 tablespoons Spicy Olive Oil, divided
5 cups Milk
4 cups dry Penne Pasta
1 cup Chicken Stock
1 cup shredded Pepper Jack Cheese

Thinly slice chicken tenderloins into strips, set aside. Stem, core and slice bell peppers into strips. Stem and thinly slice the jalapeño into strips. Cut onion in half. Reserve half for another purpose. Peel remaining half, cut into slivers. Set aside. In a small bowl whisk together salt, pepper, chili powder, cumin and garlic powder. Sprinkle spices over the chicken, toss to coat well.

Heat 2 tablespoons of oil in a high-sided large skillet or pot. Add chicken and cook until no longer pink about 6 minutes. Remove chicken, keep warm.

Heat remaining tablespoon of oil in the now empty skillet. Add bell peppers, jalapeño and onion slivers, cook until onion is translucent, about 6 minutes. Return chicken to the pot. Stir to blend everything together.

Stir in milk and penne pasta. Bring to a boil while stirring constantly to prevent pasta from sticking together. Reduce heat to medium, let cook for about 15 minutes, until pasta has begun to absorbe the milk and is no longer fully covered in liquid. Add chicken stock, press down on the pasta with the back of a spoon to resubmerge. Simmer another 5 minutes or so until the pasta has been rendered al dente and the sauce has thickened once more. Add cheese, remove from heat, cover and let the cheese melt. Stir to blend just before serving.

Serve with a simple salad and enjoy.

Be warned: This is one spicy pasta dish!

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Hail to You, our King, obedient to the Father;
You were led to Your crucifixion like a gentle lamb to the slaughter.