Garden fresh pasta Recipe

I always buy whole cut up chickens which inevitably leads to leftover pieces that serve no other purpose than to make a stock or flavor a sauce.  Leftover chicken pieces was the inspiration for this great #gardenfresh pasta recipe.

In addition to making sauces on the stove top, when time is difficult, I like to make a sauce by roasting in the oven.  My 5qt "Le Crueset" pot works perfect either way!

Ingredients:
leftover chicken and or meat bones etc!
2 carrots diced
1 small zucchini diced
3 cups Roma tomatoes halved
1 medium yellow onions diced
2 cloves garlic
1tspn salt
1/4 cup flour

3 cups water
1 tspn chicken bouillon
Parmesan cheese
fresh black pepper

Roast Chicken or meat pieces for 30 minutes @ 350
add tomatoes, carrots, onions, zucchini, & salt  *(probably garlic too, once I am sure it wont burn)
roast an additional 30 minutes
remove pot from oven place on stove over medium heat add garlic
when garlic is fragrant add flour mix in continuing to cook for one minute
add water and bouillon and bring to a boil scraping the bottom to get off juicy bits
turn heat to low & simmer for 1 hour, remove bones, serve over your favorite pasta w/fresh black pepper & Parmesan cheese

*My garden produced very small ripe Roma's, therefore i did not want to skin and de-seed all of those little tomatoes to keep the sauce sweet.  So, I added extra carrots to increase sweetness, and did not add peppers or roast garlic in oven because they could add bitterness.