Uploaded November 2023 | Updated September 2026, 14 hours ago
Welcome to Bonita's Kitchen! Today we will be making Garden Chicken Meal, made with your favourite veggies and chicken pieces, served with a pasta of choice and topped with an homemade sauce. See recipe below!!
To view & download the full recipe, please view it here on our website:
bonitaskitchen.com
Our cookbooks link: bonitaskitchen.com/cookbook
Savoury link: kit.co/bonitaskitchen/newfoundland-kitchen/spice-island-savory
Link to skillet: kit.co/bonitaskitchen/kitchen-essentials/dunwro-electric-skil
Ingredients:
6 pieces, boneless, skinless chicken breast 3 tbsp flour
3 tbsp olive oil ½ pound fresh mushrooms, sliced
2 slicks celery, sliced 2 carrots, peeled and sliced
½ cauliflower, cubed 2 medium bell peppers, cut in strips
1 medium onion, peeled and chopped 2 cloves garlic, pressed or chopped
1½ cup chicken broth or stock 1 - 15oz can tomato sauce 1 tsp savoury ½ tsp thyme
½ tsp black or white pepper 1 tsp sea salt
1-8oz box uncooked rotini or penne pasta 1 tsp ground oregano
Method:
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.
Remove chicken from pan and put in a plate and keep warm covered with a piece of foil wrap.
Reserve dripping in pan to cook, slice mushrooms, celery, bell peppers, cauliflower, carrots and onion. Season with savoury, thyme, oregano and pressed garlic last!!!
Cook for 3 minutes or until carrot and celery is tender.
Stir in tomato sauce and rinse jar with 1½ cups chicken broth, mix together with veggies then place chicken on top of sauce.
Bring to a boil; cover, reduce heat and simmer for 25 minutes or until chicken is done.
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.
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.
Serve Immediately!!!
Bonita’s Tips:
You can bake this in the oven on a 350ºf heat for 25 minutes, after chicken have fried a little in cast iron pan to be oven safe.
Use more seasoning to taste after cooked.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Welcome to Bonita's Kitchen! Today we will be making Garden Chicken Meal, made with your favourite veggies and chicken pieces, served with a pasta of choice and topped with an homemade sauce. See recipe below!!
To view & download the full recipe, please view it here on our website:
bonitaskitchen.com
Our cookbooks link: bonitaskitchen.com/cookbook
Savoury link: kit.co/bonitaskitchen/newfoundland-kitchen/spice-island-savory
Link to skillet: kit.co/bonitaskitchen/kitchen-essentials/dunwro-electric-skil
Ingredients:
6 pieces, boneless, skinless chicken breast 3 tbsp flour
3 tbsp olive oil ½ pound fresh mushrooms, sliced
2 slicks celery, sliced 2 carrots, peeled and sliced
½ cauliflower, cubed 2 medium bell peppers, cut in strips
1 medium onion, peeled and chopped 2 cloves garlic, pressed or chopped
1½ cup chicken broth or stock 1 - 15oz can tomato sauce 1 tsp savoury ½ tsp thyme
½ tsp black or white pepper 1 tsp sea salt
1-8oz box uncooked rotini or penne pasta 1 tsp ground oregano
Method:
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.
Remove chicken from pan and put in a plate and keep warm covered with a piece of foil wrap.
Reserve dripping in pan to cook, slice mushrooms, celery, bell peppers, cauliflower, carrots and onion. Season with savoury, thyme, oregano and pressed garlic last!!!
Cook for 3 minutes or until carrot and celery is tender.
Stir in tomato sauce and rinse jar with 1½ cups chicken broth, mix together with veggies then place chicken on top of sauce.
Bring to a boil; cover, reduce heat and simmer for 25 minutes or until chicken is done.
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.
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.
Serve Immediately!!!
Bonita’s Tips:
You can bake this in the oven on a 350ºf heat for 25 minutes, after chicken have fried a little in cast iron pan to be oven safe.
Use more seasoning to taste after cooked.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
