Eatwell Farmhouse Kitchen  Serves 5 (me and the Men!)

I made this last night and it was yummy.  I am just in love will all the amazing herbs we have and really getting into using them regularly and abudantly.  Thinking about summer squash and broccoli I just had a taste for chicken and pasta with lots of oregano and rosemary and basil.  This recipe can be made with chicken or with another type of meat, as long as it is cut into bite sized pieces.  And most certainly you can leave the meat out altogether or substitute some sauteed tofu.  Whatever suits your fancy.  

2 Small Heads of Broccoli, broken into small pieces

2 Summer Squash, cubed

1 Bunch of Red Russian Kale or Holey Chard or a combo of the two, chopped 

2 or 3 White Onions, diced

1 or 2 Cloves Garlic, minced

At least 1 TB of finely chopped Rosemary and Oregano

1/2 bunch of Basil, chopped fine

2 cups Eatwell Farm Chicken Stock or Vegetable Broth

1 1/4 lbs Chicken, cut into bite sized pieces - you can use more meat if you like this was the amount I had in the freezer, it was a pack of thigh meat so that is what I used

Olive Oil


1 Pack of Spaghetti

White Wine

Salt and Pepper to taste

In a large skillet heat a good glug of Olive Oil then add at least 2 TB butter, heating until butter is melted.  Add the onion, cook, 1 to 2 minutes, add minced oregano, rosemary then garlic.  Cook until fragrant.  Increase heat, add chicken.  Add more oil if needed.  Cook until chicken is browned then add a splash of white wine.  If anything is stuck to your pan scrape it loose while the wine is bubbling.  Put in the broccoli, cook 1 to 2 minutes, then add the summer squash.  Repeat.  If you need some liquid in your pan add 1/2  the stock, then add your greens.  Cook until all the vegetables are nearly cooked, remove from the pan and set aside, leaving the liquid in your pan.  Turn the heat up and add the rest of the stock.  Taste for salt and pepper and herbs, I added another TB of rosemary and oregano.  While the sauce is simmering add another 2 or more TB of butter and quickly whisk in.  Cook your sauce down a bit if it needs it, then turn the heat off and put the vegetables/chicken back in.  In the meantime heat a large pot of heavily salted water.  Cook pasta according to the instructions.  Drain, but leave just a bit of pasta water, it shouldn’t be runny but a little pasta water mixed with the vegetable/chicken sauce will be good.  Put some butter onto your hot pasta along with the basil and mix well.  We served the pasta and the chicken vegetables separately and let everyone dress their pasta as they liked.