Keep it chunky for the big kids, puréed for the little ones! Yummy nummy!
1 cup steamed broccoli, cut into small florets
1/4lb (or one small) boneless, skinless chicken breast, cooked and chopped
4 Tbsp soft cooked ditalini pasta
2 Tbsp butter
2 Tbsp flour
1 1/4 cups milk
3/4 cup shredded cheddar (or cheese of your choice)
When it comes to chicken, I tend to always grill. I actually grill it on my panini press! It’s quick, easy, and I don’t have to mess with the BBQ grill. I usually marinate overnight, but it’s not necessary. In 6-10 minutes, it’s finished! (I always either pound my chicken flat or butterfly it, so it’s not super thick. Smaller pieces for baby, and quicker cooking time.)
Once you get your chicken cooked, chop into bite size pieces and set aside.
Steam up that broccoli, chop, set aside with your chicken and ditalini.
Next up is your cheese sauce. Melt the butter in a saucepan, then slowly whisk in your flour. Cook for approximately 1 minute, work out all the lumps. Keep whisking! Gradually add your milk, and dont forget to keep whisking! Once you fully incorporate the milk, bring to a boil. Cook until your sauce becomes smooth and thickened. Remove from heat, add your cheese, and stir until melted.
Once you have your cheese sauce made, toss all your previous ingredients (chicken, broccoli and ditalini) in the saucepan. Stir it up and serve!
I can usually get around 4 (4oz) servings per batch. Suitable for freezing! (King cube silicon ice cube molds work great!) Just pop em out one at a time! Heat and serve, easy breezy!
Adapted from Annabel Karmel’s Creamy Chicken & Broccoli recipe, First Meals Original Edition