Chicken, broccoli, pea and tomato pasta

  • 150g fusilli pasta
  • 50g frozen peas
  • 100g broccoli florets
  • 1 tbsp olive oil
  • 100g chicken breast, sliced
  • Quarter red chilli, diced
  • 1 clove garlic, crushed
  • 200 ml chicken stock
  • 150ml crème fraiche
  • 1 tbsp cornflour
  • 100g cherry tomatoes, quartered
  • 40g parmesan
  • 2 tbsp fresh basil, chopped

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.


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