Diet & Health During Pregnancy
Infant Nutrition
Your Toddler's Nutrition
Annabel Karmel - Recipes for 6 Months Weaning

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Rosemary and Lemon Chicken, served with Pasta and Pesto

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serves 4

Ingredients:
500g Pasta (Penne or Spaghetti)
For the Pesto:
Use a store-bought jar if you're in a hurry
To make your own basil pesto – click here for a quick and easy recipe.
For the Rosemary and Lemon Chicken:
2 – 4 Chicken breasts
2 tablespoons of olive oil
Salt and pepper to taste*
Zest and juice of one lemon
2-3 sprigs of fresh rosemary

Method:
  1. Finely chop the rosemary
  2. Zest the lemon
  3. Mix together rosemary and lemon zest with the olive oil and juice of the lemon
  4. Add salt and pepper to taste*
  5. Place the chicken in the bowl, ensuring all pieces are well-covered with the marinade
  6. Cover and leave to marinade for a minimum of 20 minutes, turning the pieces at least once (the chicken can be left to marinade overnight in the fridge)
  7. Pre-heat oven to 190C/375F
  8. Remove the chicken from the marinade and bake in oven for 35 - 40 minutes
  9. Boil water for pasta and cook according to packet instructions
  10. Drain well, add a drop of olive oil to prevent sticking and add the pesto, mixing well
  11. Serve the chicken with pasta on the side and either a tomato salad or crisp steamed vegetables, we recommend carrots or broccoli
*Please note that care should be taken when adding salt to a child's meal - please click here to see the recommended salt limits.