Creamy Chicken and Sweetcorn Pasta for Little Ones
Soft pasta shells in a gentle cream cheese sauce with shredded chicken and sweetcorn — a 20-minute toddler dinner that parents end up stealing. Mild, low-salt and easily mashed with the back of a fork for younger eaters.
Ingredients
- 200 g small pasta shells
- 1 small cooked chicken breast, finely shredded
- 150 g frozen sweetcorn
- 100 g full-fat soft cheese
- 75 ml whole milk
- 2 tbsp grated parmesan
- 1 pinch black pepper
Method
- Cook the pasta in unsalted boiling water until soft — a minute or two past al dente for toddlers. Add the sweetcorn for the last 3 minutes.
- Drain, keeping a mugful of the cooking water.
- Return the pan to a low heat and melt the soft cheese with the milk, stirring into a smooth sauce.
- Stir in the pasta, sweetcorn, shredded chicken and parmesan, loosening with splashes of cooking water until glossy. Warm the chicken right through.
- Cool to warm before serving. Chop or lightly mash for younger toddlers.
Chef's note: Make sure reheated or pre-cooked chicken is piping hot, then cooled to a safe eating temperature. Parents: season your own bowls at the table with salt, pepper and a squeeze of lemon rather than salting the pot. Add frozen peas or shredded spinach with the sweetcorn for extra veg.
Nutrition per serving
260kcal
17gprotein
32gcarbs
7gfat
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