Tuscan Chicken Noodle Bowl
Ready in 1.5 hours
Serves 4 people
Recipe by Courtney Anderson
Ingredients
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
Directions
- Preheat oven to 425F.
- 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.
- 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.
- 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.
- Top with fresh herbs and cherry tomatoes. Enjoy with rice, thin rice noodles or noodles of your choice.