Veggie Chicken Pasta
A healthier take on veggie chicken pasta using whole, unprocessed ingredients and traditional fats.
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
Consider adding other vegetables like broccoli or bell peppers for added nutrients. Ensure all ingredients are sourced organically or regeneratively farmed whenever possible to minimize exposure to pesticides and herbicides like glyphosate.