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Tuscan Chicken Noodle Bowl

Ready in 1.5 hours

Serves 4 people

Recipe by Courtney Anderson


1 Pine View Farms whole chicken

½ cup Sun dried tomatoes in olive oil

4 cups Diced Kale (stems removed)

1 cup Spinach

10-15 cherry Tomatoes

1 Lemon (juice + zest)

1/4 cup Nutritional yeast

2 cups Cashews (soaked overnight in water + drained)

4 cups Chicken broth

1 tbsp Onion powder

1/2 tbsp Garlic Powder

2 garlic cloves

Himalayan Salt + Black Pepper

2 tbsp Olive Oil

Fresh Basil

Fresh Parsley


  1. Preheat oven to 425F.
  2.  Place whole chicken in a large baking dish, Massage skin with olive oi, garlic powder, onion powder, lemon zest, salt + pepp.  Bake in oven for 45 minutes - 1 hour, until internal temperature reaches 170F.
  3.  While chicken is in the oven , add 2 cups soaked cashews, garlic cloves, nutritional yeast, lemon juice, bone broth, onion powder, salt + pepper to a blender. Blend until smooth.  Add sundried tomatoes, spinach, kale, diced basil and parsley into sauce and stir (don't blen.
  4.  Add to roasted chicken in remaining 15minutes of cooking. Remove the baking dish from the oven and place chicken on a cutting board. Allow chicken to rest for 10 minutes before shredding, slicing or chopping, then add back into sauce.
  5. Top with fresh herbs and cherry tomatoes.   Enjoy with rice, thin rice noodles or noodles of your choice.