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Chicken Pasta With Home Grown Tomato, Kale, Capsicum and Rosemary | Cooking Adventures

I was given a huge bag of tomatoes and wondered what to do with it. I decided to make a tomato sauce with the leftovers after making this dish. God sure provided, as I used all the tomatoes in this recipe.

So excited to have harvested so much kale when we returned from our holiday. The wicking beds have done an amazing job!

The final dish

Scroll down or click “continue reading->” for the recipe I used.


Chicken Pasta With Home-Grown Tomato, Kale, Capsicum and Rosemary

The final dish

Recipe adapted from thepioneerwoman


  • 8 pieces Chicken Legs Or Thighs
  • Salt And Pepper, to taste
  • 4 Tablespoons Olive Oil
  • 1 can (28 Ounce) Diced Tomatoes or about 790 g of fresh tomato diced
  • Fresh Herbs: Basil, Parsley, Sage, Rosemary
  • 8 cloves Garlic
  • 130 g Kale [Home Grown]
Harvested 272g of kale!! That is just 1/2 of the harvest.
  • 3 Capsisum [Home Grown] depending on size and how much capsicum you want to eat
  • 16 ounces, weight Pasta
  • Grated Parmesan Cheese, For Serving
  • 1/2 cup White Wine (or Red Wine)

Home Made Tomato Sauce

  • 1 can (14 Oz. Size) Whole Tomatoes or 400 g fresh tomatoes
  • Salt and Pepper to taste
Equipment Used:
  • Blender
  • Heat oven proof skillet or dutch oven or bessemer pan
  • Spatula
  1. If using the oven method, pre-heat your oven to 205 C or 400 F
  2. Add into Blender and blend till smooth consistency
    • 400 g fresh tomatoes
    • Salt and Pepper to taste
  3. Salt and Pepper Chicken
  4. Heat pan/ dutch oven over medium-high heat and add olive oil
  5. Brown the chicken on all sides for about 2 mins then remove chicken from the pan.
  6. Pour in scraping the bottom of the pan to loosen any bits and cook for 1 min more.
    • 1/2 cup White Wine (or Red Wine)
  7. Pour in the Tomato mixture
  8. While mixture is cooking, dice up
    • 790 g of fresh tomato
  9. Add the diced tomatoes stirring to combine.
  10. Bring the sauce to a boil then If you are using the oven to finish, turn off the heat, else leave the stove top on.

    Home made Chicken, Tomato, Kale and Capsicum pasta with home-grown veggies.

  11. Add to the pot
    • Fresh Herbs: Basil, Parsley, Sage, Rosemary if available. We just used rosemary.
    • 8 cloves Garlic [peeled]
    • browned chicken legs
    • 130 g Kale [Home Grown] roughly sliced.
    • 3 Capsicum [Home Grown] roughly sliced as well
  12. If cooking on the stove top, put a lid on it and cook for about 30 mins or until you see everything smells good.
    • If you are using the oven, put the lid on the pot and cook in the oven for 1 hr.
  13. 10 minutes before it is ready, put some water with a pinch of salt on the boil and cook up your pasta base on the package.
  14. When ready. drizzle some honey into the dish to taste.



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