Chicken, Pasta, and Carrots
This recipe is a classic spring dish, and one that covers nearly the entire food pyramid! Farfalle pasta is a good choice, but any small pasta shape will cook quickly and be easy for self-feeders.
INGREDIENTS | YIELDS 2 SERVINGS
1 small boneless, skinless chicken breast (about 6 ounces)
2 teaspoons oil
1 medium carrot
½ cup pasta
½ cup chicken stock
Spoon, Fork, or Spork?
Your toddler has three main choices for eating utensils once her fingers no longer suffice. Rubber-tipped spoons are great for feeding purées, and dull-tined forks help more for stabbing discrete bites. Neither seeming to work quite well enough? Try a spork, or a spoon with tined edges. She can both scoop and stab at the same time.
1. Wash the chicken breast and remove any skin or fat. Cut into small pieces.
2. Heat the oil in a skillet. Add the chicken; then stir-fry for 10–12 minutes, or until the chicken is cooked.
3. Wash and peel the carrot; slice into thin coins.
4. Bring water to a boil. Add the carrots and cook for about 10 minutes. Add the pasta and cook for another 20 minutes, or until both pasta and carrots are tender.
5. Drain; add the pasta and carrots into the skillet with the chicken. Add chicken stock and cook at a high temperature for 4–5 minutes.