garlicky chicken in a tomato and vegetable sauce

butternut pasta with cheese and sage

garlicky chicken in a tomato and vegetable sauce
Submitted by: Henrietta Garrety, Milton Keynes

• 2 x skinless chicken breasts
• 1/2 an onion finely chopped
• 1 courgette finely chopped
• 1 red pepper and 1 yellow pepper finely chopped
• 1 clove of garlic
• 1 medium size jar of passata
• Fresh herbs to taste - a sprig each of parsley and basil work well

1. Fry the onion and chicken in a little olive oil until browned, add garlic and fry for a further minute or so. Remove from the pan and set aside.
2. Fry the remaining vegetables until browned and slightly soft.
3. Return the chicken to the pan cover with passata (add a little extra water if required).
4. Sprinkle on the fresh herbs and simmer for around 20 minutes until chicken is completely cooked and vegetables are soft.
5. Serve with couscous or rice and spinach (fresh or frozen).

butternut pasta with cheese and sage
Submitted by: Jill Bason

• 1 small butternut squash
• small bunch of sage
• 1 clove of garlic
• 4oz cheddar cheese, grated
• black pepper to taste
• pasta shapes

1. Peel and de-seed the squash then cut into largish chunks.
2. Put into a bowl with the roughly chopped garlic, sage and freshly ground black pepper.
3. Microwave on high for approximately 4 minutes or until the squash is tender.
4. Cook the pasta until 'al dente'.
5. Puree the squash, sage and garlic mixture with a blender or mouli.

All our recipes can be prepared in advance and frozen. They are also suitable for younger children if pureed and can be frozen in Blooming Marvellous Weaning Cubes. Please remember not to refreeze any foods, once defrosted

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