No Meat, No Problem: My Midweek Chicken & Penne Plate

What do you cook when you don’t have all the ingredients but have heart, herbs, and hunger? In this blog post, we take you behind the scenes of a flavorful, no-meat twist on spaghetti bolognese, paired with golden pan-fried herby chicken. It’s a story of improvisation, African home cooking spirit, and turning pantry staples into something unforgettable, Flora’s way.

I wanted Bolognese pasta.
Like—craving it deep in my soul, I wanted it. I found myself doomscrolling through recipe reels, eyes locked, stomach growling. You know that focused kind of scrolling where you’re not even procrastinating, just studying, planning, and tasting with your imagination? Yeah. That.

There was just one small problem:
No minced meat.
No cream.
No tomato paste.

But one thing about me? I love a good pasta. I might even eat it plain (okay, maybe not that far… but close). And while I didn’t have the traditional ingredients, I did have some fresh veggies, a bit of chicken, and a fiery hunger.

Time was not on my side. I wasn’t trying to spend two hours in the kitchen; I needed food, fast, and it had to be good.

So, with a little improvisation, a lot of fridge rummaging, and a quick Big Basket order for some penne pasta, I turned the most humble ingredients into something rich, comforting, and so satisfying, I shocked even myself.

Did I know exactly what I was doing? Honestly? Not really.
Did it turn out bomb anyway? Absolutely.

Did I keep a mental note of the recipe so I can share it with you?? Absolutely!!

Here's the recipe

Serves: 1–2 hungry queens
Time: 30–40 minutes tops (because we were hungry)
Level: Freestyle but fabulous

This recipe is 1 pot, too, so yay minimality!!

Ingredients

For the Penne Pasta:

• 1 cup penne

• 1 medium onion

• 3-6 garlic cloves (minced, yes, that much )

• 2 fresh tomatoes (chopped)

• 1 small carrot ( finely chopped)

• 1 celery stalk (chopped)

• Salt and Maggi (to taste)

• Chilli flakes (optional, for heat)

• Cooking oil

• A pinch of sugar (if your tomatoes are extra tangy)

• Pasta water (about a cup)

For the Chicken:

• Chicken pieces (boneless or bone-in)

• My secret green marinade (Now now sugar, you know I have to keep some stuff to myself )

• Oil for pan-frying

Instructions

1. Fry the Chicken:

Marinate some chicken with your sauce or seasonings of choice for 30 minutes or until you lose patience. Pan-fry it in hot oil. Sear on high heat until golden brown on the outside, then lower the heat and let it cook through until juicy inside.

2. Prep the Pasta:

Boil your penne in salted water until al dente. Drain and set aside, save some of the water for the sauce

3. Build the Sauce:

In a pan, heat some oil(I used the oil from the chicken, extra spice wink wink) and sauté your onion + garlic until soft and fragrant. Add in grated carrots and chopped celery. Let it all sizzle and soften. Throw in the chopped tomatoes. Add salt,maggi, pepper, a little chili if you’re feeling bold, let it simmer until the tomatoes break down into a chunky sauce (about 10–15 mins). Toss your cooked penne into the sauce. Mix well. Add pasta water if it needs a little loosening.

4. Assemble & Serve:

• Plate your veggie penne.

• Add your sizzling chicken on top or to the side.

• Take a pic. Brag. Eat.

Tried it? Remixed it? Made it better? 👀

We wanna see how you turn humble ingredients into magic.
Whether your plate is a perfect copy or your wild remix, tag us on Instagram and show us your masterpiece!

#CookWithFloras #FlorasStyle #Florasafricanrestaurant #Florasfoodstories

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