I (Erinne) wasn’t sure if my son, Shepherd, was going to like this recipe because I’d never given him much more than a nibble of meat to try. I was positive he would take a spoonful into his mouth and immediately spit it down his chin, refusing to try a second bite. Thankfully, I was wrong. This recipe calls for barely any seasoning, but the carrots are so sweet and rich, they provide more than ample flavor to yummy-up the bland chicken and pasta!
Carrot Chicken “Chickie” Hash
Yield:
32 oz. / 64 T / 32 cubes
Ingredients:
- 1½ lb. whole carrots (can use baby, but I think whole taste a little sweeter)
- ¼ c. pasta stars (can use macaroni if your little one is good at chewing)
- 2 small frozen boneless, skinless chicken breasts (about ½ lb.)
- water for boiling
Instructions:
- Give the carrots a rough chop and steam until tender.* Set aside.
- Fill large pot halfway with water, add chicken and boil for 20-30 minutes until fully cooked. Save 1 c. broth. Set aside.
- Bring water in medium pot to boil. Add pasta with a dash of salt, stir. Boil until tender.
- Add carrots to food processor and pulse until chunky consistency.
- Give chicken a rough chop and add to food processor. Pulse medium consistency.
- Add 1 c. of broth to help ingredients hash into each other. Pulse once more.
- Add pasta and stir gently (don’t process the pasta)
- Put into storage containers and freeze up to 3 months.
*To steam my carrots, I used 2 medium Ziploc steamer bags. I was pleasantly surprised by how efficiently they worked. I recommend cutting the carrots into smaller pieces if you go this route, or you may need to add a minute or two to Ziploc’s recommended cooking time.