Chicken, Pea & Cucumber Summer Pasta Bowls

Ingredients

• 85g leftover cooked chicken from Dinner 1
• Leftover roasted vegetables from Dinner 1
• 85g dried pasta, such as fusilli, penne or small shells
• 60g frozen peas
• ¼ cucumber, diced for adults/toddler
• 1 carrot, grated
• 4 cherry tomatoes, quartered, or 1–2 medium tomatoes diced
• 40g plain full-fat yoghurt or Greek yoghurt
• 1 tsp olive oil, optional
• Chopped basil, parsley or mint, optional

Method

1. Cook the pasta according to the packet. For babies, cook a small portion slightly softer if needed.
2. Add the frozen peas for the final 3–4 minutes of pasta cooking so they are fully cooked. Drain.
3. Reheat the leftover chicken and roasted vegetables until steaming hot throughout, then let them cool slightly so the final bowl is warm rather than hot.
4. Mix yoghurt with chopped herbs and a little olive oil if using. Keep it salt-free.
5. Remove babies portion: soft pasta, shredded chicken, squashed peas, soft roasted veg and a little yoghurt.
6. For adults and the child aged 2–4 years, mix pasta, peas, chicken, roasted veg, cucumber, grated carrot, tomatoes and yoghurt dressing.
7. Adults can add black pepper, chilli, salt or a splash of vinegar at the table.