Cook the pasta in boiling water according to the packet instructions. Add the peas and broccoli 4 minutes before the end of the cooking time and drain. Heat the oil in a frying pan. Fry the chicken until brown. Add the garlic and chilli and season. Add the chicken stock and crème fraiche. Mix the cornflour with 3 tbsp of cold water. Add to the pan, stir until thickened. Add the pasta and vegetables. Tomatoes, parmesan and basil and toss together.
MAKES 3 PORTIONS
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