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    Annabel Karmel’s Baby Chicken and Pea Carbonara

    10 minutes

    medium

    serves 1

    Credit: British Lion eggs with Annabel Karmel 

    www.eggrecipes.co.uk

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    Ingredients

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    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.
    Mark as complete
    4.

    Drain

    Drain the pasta and peas, and tip back into the saucepan.
    Mark as complete
    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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