There are certain dishes that weave their way into the fabric of a family, becoming more than just meals – they become memories. Our Veggie Chicken Pasta is one of those. It’s a recipe that’s been simmering in our family kitchen for years, evolving slightly with each generation, but always holding true to its wholesome heart. Today, I wanted to share a little piece of our family history with you, one delicious bite at a time.
I can almost smell it now, the comforting aroma that would fill our house every time Mom or Dad decided to make “the good pasta,” as we called it growing up. It wasn’t fancy, but it was always made with love and the best ingredients we could find, often sourced right from our own garden or local farms.
Back then, we didn’t talk about sprouted grains or traditional fats, but Mom always insisted on the “hearty” pasta from the health food store – what I now know was likely a sprouted variety. And Dad, a firm believer in using every part of the animal, would often render down leftover chicken fat, a practice that now feels so wonderfully old-fashioned and right.
The ritual of making this pasta is etched in my memory. Helping Mom snap the ends off the fresh asparagus from Grandpa’s garden, carefully slicing the zucchini and yellow squash – each step was a small act of connection. I remember the satisfying sizzle as the pasture-raised chicken, sourced from a farmer down the road, browned in that rendered chicken fat, filling the kitchen with an irresistible scent.
As we got older, the responsibility of making the pasta would sometimes fall to me. I learned the subtle art of coaxing flavor from the vegetables – the sweet tenderness of the onions as they softened, the earthy notes of the mushrooms mingling with the other aromas. And the bone broth? That was always simmering on the back burner, a family staple passed down from my grandmother, who swore by its healing powers. Homemade was the only way, ensuring every spoonful was packed with goodness.
Over the years, the recipe has seen a few tweaks. We started adding a pinch of red pepper flakes for a little kick, a nod to my husband’s love for spice. And the raw sheep’s milk feta? That was a more recent addition, discovered on a trip to a local farm. It adds a creamy tang that elevates the dish, but if we can’t find it, a good quality organic feta works just as well.
This pasta isn’t just about the ingredients, though. It’s about the conversations shared around the table as we ate it, the laughter, the stories. It’s about the feeling of being nourished, not just in body, but in spirit. It’s a taste of home, no matter where life takes us.
Now, as I make this pasta for my own family, I feel a deep sense of connection to the generations before me. I see my children helping in the kitchen, just as I did with my parents, learning the simple joy of creating something delicious and wholesome together.
So, while the original recipe might have been inspired by broader trends towards healthier eating, for us, this Veggie Chicken Pasta is simply “our pasta.” It’s a tradition, a comforting constant in a changing world. And today, I’m so happy to share a little bit of that tradition with you. I hope it brings as much warmth and nourishment to your table as it has to ours.
Veggie Chicken Pasta
Ingredients
- 2 cups sprouted grain pasta (e.g., Ezekiel 4:9) Sprouted grains are easier to digest and may have a lower glycemic index compared to regular whole wheat pasta.
- 1 tbsp beef tallow Traditional animal fat, a healthier alternative to seed oils like olive oil for higher heat cooking. Source from grass-fed beef if possible.
- 1 lb pasture-raised chicken Cut into bite-size pieces. Pasture-raised chicken is often higher in nutrients and lower in inflammatory fats.
- 10 asparagus spears Cut into 1/2-inch lengths. A good source of vitamins K and folate.
- 1 small zucchini Sliced. Provides antioxidants and fiber.
- 1 small yellow squash Sliced. Rich in vitamins A and C.
- ½ small onion Sliced. Contains quercetin, an antioxidant with anti-inflammatory properties.
- ½ cup mushrooms Sliced. A good source of selenium and B vitamins.
- 3/4 cup homemade chicken bone broth Homemade is preferred to avoid additives and ensure high collagen content. Bone broth is rich in minerals and supports gut health.
- 1 tbsp extra-virgin olive oil Use for finishing or lower-heat cooking to preserve its nutrients.
- 1 pinch red pepper flakes Or to taste. Adds flavor and a touch of spice.
- ½ cup raw sheep's milk feta cheese Crumbled. Raw sheep's milk feta is a more traditional and potentially more nutritious option, provided it is sourced from a reputable farm with high hygiene standards. May be easier to digest for some individuals. If unavailable, use the highest quality organic feta you can find.
Instructions
- Bring a large pot of lightly salted water to a boil; cook the sprouted grain pasta at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Heat beef tallow in a skillet over medium heat. Cook chicken in hot beef tallow until browned completely, 3 to 5 minutes. Add asparagus, zucchini, yellow squash, onion, and mushrooms; continue to cook until the chicken is no longer pink in the middle, about 5 minutes more.
- Pour chicken bone broth over the vegetable mixture, place a cover on the skillet, and continue cooking until vegetables are tender, about 10 minutes.
- Stir cooked pasta into the vegetable mixture; season with red pepper flakes and top with raw sheep's milk feta cheese and a drizzle of extra virgin olive oil.
Notes
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