CHICKEN, SAINT AGUR AND PANCETTA PASTA

Chicken, Saint Agur & Pancetta Pasta

This is an indulgent one! Creamy Saint Agur, crispy pancetta, chicken, leeks and broccoli tossed through pasta — proper comfort food for the adults.

Saint Agur and pancetta aren’t particularly Tiny Feaster friendly thanks to their higher salt content, so rather than simply leaving them out, we make a gentler creamy chicken, leek and cheddar pasta alongside it.

The result? Two very different-tasting dinners made from many of the same ingredients.

Makes: 2–4 adult portions + around 4 Tiny Feaster portions

Ingredients

• Adults

  • 300g leeks, finely sliced

  • Knob of butter

  • 200g pancetta

  • 2 chicken breasts, roasted and sliced

  • 250–300g dried pasta

  • 200ml double cream

  • 125g Saint Agur, or another creamy blue cheese

  • 100g broccoli, cut into florets

  • Plenty of freshly ground black pepper

  • Parmesan, to finish

  • Salt, only if needed

  Tiny Feaster version

  • 100g leeks, finely sliced

  • Small knob of unsalted butter

  • 120g macaroni

  • 100g cooked chicken, chopped into an age-appropriate size

  • A few small broccoli florets

  • 100ml double cream

  • 100ml full-fat milk

  • 40g mild cheddar, grated

  • 40g full-fat cream cheese

• Method - Adults

1. Bring a large pan of water to the boil and cook the pasta according to the packet instructions.

2. Meanwhile, melt a knob of butter in a large frying pan and gently fry the leeks until soft.

3. Add the pancetta and continue cooking until golden and slightly crispy.

4. Pour in the double cream and stir through the Saint Agur. Allow it to melt gently into the cream to create a rich, silky sauce.

5. Add plenty of freshly ground black pepper. You’re unlikely to need additional salt as both the pancetta and cheese are already salty, so taste before adding any.

6. Steam or boil the broccoli until tender, then add it to the sauce along with the sliced roasted chicken.

7. Drain the pasta, reserving a splash of the cooking water. Toss the pasta through the sauce, adding a little pasta water if needed to loosen it.

8. Serve straight away with a little Parmesan grated over the top.

   Method - Tiny Feasters

9. Melt the unsalted butter in a small pan and gently cook the leeks until completely soft.

10. Pour in the double cream and full-fat milk and warm gently.

11. Meanwhile, cook the macaroni until lovely and soft. Steam the broccoli alongside it until tender.

12. Add the cooked chicken to the leek and cream mixture, followed by the mild cheddar and cream cheese. Stir over a low heat until the cheese has melted and everything is creamy.

13. Add the cooked macaroni and broccoli and stir everything together. Chop or squash the broccoli and adjust the pasta and chicken to a texture suitable for your Tiny Feaster.

14. Allow to cool to a safe temperature before serving.

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