Total Time
1hr 20mins
Prep 10 mins
Cook 1 hr 10 mins

Despite the fact that my two young children go through picky phases, they have decided that they both LOVE this pasta. DS especially can't get enough of the stuff & I am very happy as it's a healthy, filling meal suitable for all the family. I use the wholewheat tiny pasta shells (sold as conchigliette) but you can use any small pasta really. We like to serve this with a green salad & crusty bread! This is also a nice dish to pulse in the blender for older babies.

Ingredients Nutrition


  1. Gently fry the onion & the chicken in a medium sized pan over a medium heat. After 10 minutes, add the rest of the chopped / grated veggies & the seasoning, fry for a further 15 minutes.
  2. After 15 minutes, add the liquidized tomato , miced garlic & the water. Cover & simmer gently for 45 minutes.
  3. After 45 minutes, remove the lid, turn up the heat & reduce the sauce until it is nice & thick.
  4. Whilst the sauce is cooking, cook the pasta in plenty of lightly salted boiling water until soft.
  5. When you have a thick sauce, remove from the heat & stir in the cheese & the basil. Mix well then stir in the pasta. Cover & allow to sit for 5-10 minutes, this way the pasta is the right temperature for the family to eat & the pasta will have taken on the flavours of the sauce.
  6. Serve the kids first, then adjust the seasoning for adults if required.

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