Creamy Chicken Pasta – U5

Serves 10

U5 = Suitable for under-fives

Ingredients:
2 (220g) boneless, skinless chicken breasts
3 (150g) boneless, skinless chicken thighs
500ml chicken stock made from kallo low salt chicken stock cube
100g broccoli florets
100g frozen sweet corn
45g corn flour
75g grated cheese
450g pasta bows or twists

Method:

Cut the chicken breasts and thighs into bite size pieces

Poach in the chicken stock for 7-8 minutes. Keep the stock to make the sauce

Steam the broccoli florets until tender, but still firm.

Make a paste with the corn flour and a little of the milk.

Add the corn flour paste to the chicken stock, stir while heating until the sauce thickens.

Stir in the grated cheese.

Cook the pasta according to the instructions.

Add the chicken, sweet corn and the broccoli to the sauce, re heat for 2-3 minutes and pour over the pasta.

Serve immediately.

Cook’s tip:

Serve a previously prepared and frozen puree for weaning babies.

Tips:

For wheat free diets, replace pasta with rice.

For dairy free diets, replace cheese with soya cheese.

For vegetarian diets, exclude chicken, replace with quorn pieces.