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Tuscan Chicken Pasta

September 4, 2017


You know those magazine fundraisers that are always going on? The ones where the cute little neighbor kid asks if you want a magazine and you realize you have turned the kid down the last 1372 times you've been asked to donate? So you get a magazine subscription? You know what I'm talking about. Well one of the magazines we got had this recipe for Tuscan Chicken Pasta. We were pretty apprehensive about it at first. It had beans and pasta. It just seemed mismatched. But we tried it. And really liked it! Through a few years of tweaking we have it the way we want it for our house. Try it. Its really delicious. And FULL of nutrients. 






5 servings

  •  1 lb. pasta (penne or bowties are good)
  •  2 boneless, skinless chicken breast, cut in bit size pieces
  •  1 T. olive oil
  •  1 clove crushed garlic
  •  1 t. dried rosemary
  • 1 can rinsed/drained Cannellini beans  
  • 4 T. roasted red peppers  (we usually get a small jar and use the liquid too)
  • 1 bag of baby spinach  (get as much as you want)
  • 2 T. grated parmesan  
  • add broccoli, asparagus, etc. if wanted




  1. Cook pasta according to package directions

  2. season chicken with salt/pepper

  3. sear it over medium/high heat (3-4 min/side)

  4. Remove chicken from skillet

  5. Add oil, garlic, rosemary, red pepper (and broccoli, asparagus if using)

  6. Cook 5-7 minutes until vegetables are cooked

  7. add cannellini beans and cook 1-2 minutes

  8. add spinach and cook until wilted

  9. toss pasta with chicken and bean mixture

  10. top with parmesan

The left overs are good in the fridge. We sometimes freeze single serving containers and then add 1 T of water and microwave for a few minutes. 














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