Anyatta Ward, a culinary arts teacher at Arlington’s Lamar High School, has been awarded a $5,000 Cowboys Class Act grant. Here’s her students’ favorite recipe.

ARLINGTON, Texas — Culinary arts teacher, Anyatta Ward, from Arlington’s Lamar High School, recently received a big honor. She won a $5,000 Cowboys Class Act classroom grant from Reliant. 

Ward is a graduate of The Art Institute of Dallas for Culinary Arts and is a Rising Star pastry chef.  She uses those skills each day to help students build technical skills while discovering confidence in the kitchen.  

She says the money will go directly back to the students, “I plan on taking the kids on a Dallas Cowboys educational stadium tour for hospitality tourism.”

Mrs. Ward’s class isn’t like traditional home economics. She draws in students by giving them essential tools to work in an industrial kitchen at a restaurant and also in everyday life. 

“We teach them basic knife skills, cooking, baking, measurements, terminology, etiquette, and how to sit at tables,” she said. “We teach them everything that is going to get them ready for the outside world.”

Mrs. Ward whipped up one of the first recipes the students learned and loved, even though it is healthy.  

She says you can serve it cold or hot, and it teaches her class that cooking can be easy. 

“This recipe lets them know that you don’t have to eat badly all of the time,” she said. “You know, kids like ramen noodles, and in this recipe, you can also use ramen noodles because we are showing them different ways to cook things.”


Spinach & Tomato Pasta with Chicken

4 boneless, skinless chicken breasts
1 ½ boxes Penne pasta (24 oz)
4 tbsp Kosher salt
½ cups Olive oil
10 Garlic cloves
1  10 oz bag Baby spinach
8 Roma tomatoes
3 cups Grated Italian cheese
Salt & pepper to taste

Preheat the oven to 450 degreesDrizzle the chicken breasts with olive oil and season to tasteRoast in the oven for 20-25 minsBring 6 quarts of water to a boil. Add the salt and pasta and cook pasta according to package directions. Reserve 2 cups of pasta waterWarm olive oil in a skillet over medium heatAdd garlic and saute until lightly golden (2 mins)Add tomato and cook until soft (5 mins) (add pesto)Add spinach until wilted (about 2-3 minutes)Add cooked pasta and tossAdd cheese and chicken. Toss wellAdd reserved pasta water as needed to loosen up pasta