214kcal
2g
2g
1g
4g
13g
17g
192mg
- 250g / 9oz Dried pasta
- 250ml / 9fl oz whole Full-fat milk
- 4 boneless, skinless Chicken thighs
- 1.5 tsp Olive oil
- 1 small grated Courgette
- 1 crushed or finely grated Garlic clove
- 1 tbsp Cornflour
- 150g / 5oz grated Cheddar
- freshly ground Black pepper
1. Bring a pot of water to a boil and cook 250g / 9oz dried pasta according to package instructions.
2. Heat 1.5 tsp olive oil in a non-stick frying pan.
3. Microwave 250ml / 9fl oz full-fat milk for 2 minutes on high.
4. Cut 4 boneless, skinless chicken thighs into 1.5cm strips. Add to the frying pan and cook for 3 minutes, stirring halfway.
5. Add 1 small grated courgette and sauté for 2 minutes until softened. Season with freshly ground black pepper and add 1 crushed or finely grated garlic clove.
6. Add 1 tbsp cornflour and stir for 30 seconds.
7. Pour in the milk and cook for 5 minutes, stirring frequently, until thickened.
8. Add 150g / 5oz grated Cheddar and stir until melted.
9. Reserve some pasta cooking water, drain pasta, and add to the sauce with a dash of reserved water. Stir and serve with extra grated cheese on top.
22% of RDI
64% of RDI
2% of RDI
1% of RDI
1% of RDI
64% of RDI
15% of RDI
Remember to skip the salt in the pasta cooking water. Babies under 12 months can have a maximum of 1g of salt per day. It’s best to salt your own plate at the table, rather than while cooking.
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