Leftover BBQ Chicken Ranch-Style Macaroni Bake

Ingredients

• 55g leftover cooked chicken from Dinner 1
• 75g dried macaroni or small pasta
• 50g frozen peas
• 60g chopped tomatoes or fresh diced tomatoes
• 45g plain full-fat yoghurt
• 30ml milk or water, to loosen
• 20g cheddar or mozzarella, optional
• ¼ garlic clove, crushed
• ¼ tsp dried parsley or chives
• ¼ tsp dried mixed herbs
• ¼ tsp mild paprika

Method

1. Heat the oven to 200°C / 180°C fan.
2. Cook the macaroni according to the packet. For babies and toddlers, cook slightly softer if needed.
3. Add frozen peas for the final 3–4 minutes of pasta cooking, then drain.
4. In a pan, warm the leftover chicken with tomatoes, yoghurt, milk or water, garlic, herbs and mild paprika. Heat gently; do not boil hard once yoghurt is added.
5. Remove baby portions before adding cheese or adult seasoning. Shred chicken finely, squash peas and cut pasta small.
6. Mix pasta, peas and chicken sauce together.
7. Transfer adult and older child portions to a small baking dish. Add cheese if using.
8. Bake for 10–12 minutes, until bubbling.
9. Let stand for 5 minutes before serving because pasta bakes hold heat.