Tuscan Chicken Pasta


  • 1 pound chicken*, cut into 1 inch pieces
  • 2 tablespoons coconut oil or olive oil
  • 1 cup yellow onion*
  • 5 cups yellow wax beans*, ends trimmed and cut into about 1 inch pieces
  • 2 local farm tomatoes*, diced (can take seeds out if you want)
  • 2 cups cabbage*, coarsely chopped
  • 10 ounces quinoa penne pasta or whole wheat penne pasta or veggie noodles
  • 1 cup heavy cream or substitute – see below
    • I used 2/3 c warmed coconut milk and 1/3 c melted grass fed butter, whisked together. It worked amazing!
  • 2 tablespoons chopped parsley
  • Himalayan salt and pepper to taste

*These ingredients were from local farms!


  • Bring medium pot of salted water to boil; add pasta and cook following directions on package. Continue while this is cooking.
  • Heat 1 tablespoon of coconut oil in large pan over medium heat
  • Add onions and beans to pan, season with salt and pepper. Cook 4-5 minutes stirring occasionally, until slightly tender.
  • Stir in cabbage and cook for 2-3 minutes more, or until cabbage slightly tender.
  • Remove veggies from pan and place in bowl.
  • Heat 1 tablespoon of coconut oil over medium high heat.
  • Add chicken to pan and season with salt and pepper. Cook 5-6 minutes or until cooked through. Can drain off grease if wanted.
  • Add veggies back to pan and stir to combine. Add tomatoes and cook for 1 minute.
  • Drain pasta and save ¼ cup of cooking water. Return pasta to cooking pot. Turn heat to medium high and add coconut milk/butter heavy cream substitute, along with salt and pepper to taste. Cook 4-5 minutes until sauce has started to thicken, stirring occasionally. You can add some saved pasta water if you need to thin the sauce.
  • Place chicken and veggie mixture on top of pasta and sprinkle with parsley.
  • Serve and Enjoy!
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