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!
![](http://designofgrace.com/wp-content/uploads/2017/02/Chicken-Tomato-Kale-Capsicum-Pasta-01.jpg)
Scroll down or click “continue reading->” for the recipe I used.
Enjoy,
Grace-yi
Chicken Pasta With Home-Grown Tomato, Kale, Capsicum and Rosemary
![](http://designofgrace.com/wp-content/uploads/2017/02/Chicken-Tomato-Kale-Capsicum-Pasta-01.jpg)
Recipe adapted from thepioneerwoman
INGREDIENTS
- 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]
![](http://designofgrace.com/wp-content/uploads/2017/02/Chicken-Tomato-Kale-Capsicum-Pasta-03.jpg)
- 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
Directions:
- If using the oven method, pre-heat your oven to 205 C or 400 F
- Add into Blender and blend till smooth consistency
- 400 g fresh tomatoes
- Salt and Pepper to taste
- Salt and Pepper Chicken
- Heat pan/ dutch oven over medium-high heat and add olive oil
- Brown the chicken on all sides for about 2 mins then remove chicken from the pan.
- 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)
- Pour in the Tomato mixture
- While mixture is cooking, dice up
- 790 g of fresh tomato
- Add the diced tomatoes stirring to combine.
- 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.
- 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
- 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.
- 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.
- When ready. drizzle some honey into the dish to taste.