Annabel Karmel’s Baby Chicken and Pea Carbonara
WeaningWorld
April 14, 2021
Credit: British Lion eggs with Annabel Karmel
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Ingredients
Adjust Servings
| 50g small pasta shapes | |
| 25g peas | |
| 2tbsp full fat milk | |
| 1 medium British Lion egg yolk | |
| 15g Parmesan cheese, grated | |
| 25g cooked chicken, diced | |
| 15g ripe avocado, diced |
Directions
1.
Get started
Cook the pasta in boiling water according to the packet instructions
Mark as complete
2.
Add peas
Add the peas 3 minutes before the end of the cooking time.
Mark as complete
3.
Mix
Mix the milk, raw yolk and cheese together in a small bowl.
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4.
Drain
Drain the pasta and peas, and tip back into the saucepan.
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5.
Add egg mixture
Quickly add the egg mixture and stir over a low heat for a few seconds until the sauce has thickened and is coating the pasta.
Mark as complete
6.
Add chicken
Add the chicken and avocado and serve at once.
Mark as complete
Notes
The FSA advises that runny eggs are back on the menu for babies, as long as they’re British Lion.
Disclaimer: The views and advice given in this article are those of the guest writer and do not necessarily reflect the opinions of Weaning Week or any other organisations represented on this platform
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