Garden Chicken Meal

Ingredients Tick them off

• 1 piece Chickenpre-person, of choice
• 3 tbsp Flour
• 1 tsp Sea salt
• 1 tsp Pepper
• 3 tbsp Olive oilmore for pasta
• ½ pound Mushroomssliced
• 2 sticks Celerysliced
• 2 Carrotscarrots, peeled and sliced
• ½ Cauliflowerchopped in pieces
• 1 medium Bell pepperscut in strips
• 1 medium Onionpeeled and strips
• 2 cloves Garlicfresh or powder
• 1½ cups Broth or stock
• 2 cups Tomato sauce
• 1 tsp Savoury
• 1 tsp Oregano
• ½ tsp Thyme
• 1 – 8 oz Penne or rotini pastabox, uncooked

Method Tap a step to keep your place

1. First; Dredge chicken in flour, ½ tsp sea salt and pinch pepper, then put in a hot frying pan with olive oil, on a medium to high heat, fry for 5 minutes on each side.

2. Remove chicken from pan and put in a plate and keep warm covered with a piece of foil wrap.

3. Reserve dripping in pan to cook, slice mushrooms, celery, bell peppers, cauliflower, carrots and onion. Season with savoury, thyme, oregano and pressed garlic last!!!

4. Cook for 3 minutes or until carrot and celery is tender.

5. Stir in tomato sauce and rinse jar with 1½ cups chicken broth, mix together with veggies then place chicken on top of sauce.

6. Bring to a boil; cover, reduce heat and simmer for 25 minutes or until chicken is done.

7. In a saucepan with a pinch of sea salt and water, bring to a boil on stove top and cook pasta by the package directions.

8. Drain pasta water reserving ¼ cup for garden chicken pan, put pasta on a platter with a drizzle of olive oil, then scoop sauce over it and top with chicken.

9. Serve Immediately!!!