Chicken and Broccoli Pasta Bake

By Aileen Cox Blundell

Meal prep is one of the best things EVER! Take this healthy dinner recipe for example, you can prep it the night before. Stick it in the fridge (or even the freezer) and when you come home from work, voila in less than 30 minutes you have a delicious baby friendly dinner ready! Just like that. 

I love a good creamy pasta sauce but I do try to make them healthier, so in replacement of cream I have used milk and Greek yogurt and you would NEVER notice. In fact, just the opposite. This pasta bake is creamy, rich and yet super healthy and packed full of veggies too and it is a great way to get the little ones eating aubergine! For some reason a vegetable that has always been a challenge for my kids.

Slice the aubergine thinly, then place onto a baking tray lined with parchment paper. Drizzle over a little rapeseed oil and bake in the oven for about 15 minutes. Once its cooked you can finely chop it up and stir into the sauce, or if your kids are (finally) used to it, you can add as slices on top of the mixture as shown below.

This recipe uses a mixture of milk, yogurt and goat cheese to create a delicious creamy sauce and is topped with a little extra Mozzarella which is totally optional. Unlike the grated Mozzarella cheeses it isn’t stringy and so is easy for little hands to manage too. I also used just a teeny amount of Parmesan cheese, literally 1 tablespoon but for smaller babies just leave this out as it is high in salt.

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If you make this recipe please do tag me on Instagram #babyledfeeding! I always love seeing your creations.

Aileen xoxoxo

Chicken and Broccoli Pasta Bake

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Prep: 25 minutes minutes

Cook: 25 minutes minutes

Total: 50 minutes minutes

Servings: 4 adults + children

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This healthy recipe features grated goat cheese and Greek yogurt to give this pasta dish a unique flavour that even picky eaters will crave!

Ingredients

• 300 g pasta
• 2 Aubergine
• Splash rapeseed oil
• 1 onion finely chopped
• 2 cloves garlic crushed
• 3 chicken breasts diced
• ½ head broccoli chopped
• 2 cups whole milk
• ¼ cup Greek yogurt
• ¼ cup fresh cream
• ¼ cup grated goat cheese
• 12 cherry tomatoes halved
• Handful fresh basil leaves
• 2 tablespoons grated Parmesan

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Method

• Pre-heat oven to 180ºC.
• Cook the pasta according the pack instructions. When cooked, drain and leave aside.
• Slice the aubergine and place onto a baking tray lined with parchment paper. Drizzle over a light amount of rapeseed oil, then roast in the oven for 15 minutes until soft.
• Heat a little rapeseed oil in a large pot and gently fry the onion and garlic, add the chicken breasts and cook until they turn white in colour and are cooked through. Then add the broccoli and cook for a further 5 minutes.
• Pour in the milk, yogurt, cream and goat cheese then stir well to make a thick creamy sauce, then add the pasta and stir well.
• Add the mixture to a baking tray, top with the roasted aubergine and dot the tomatoes around. Finally sprinkle over the Parmesan cheese and bake for 25 minutes until golden.
• Serve warm.

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Recipe Notes & Tips

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