Carrot Chicken Hash (8+ months)

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:

1. Give the carrots a rough chop and steam until tender.* Set aside.
2. Fill large pot halfway with water, add chicken and boil for 20-30 minutes until fully cooked. Save 1 c. broth. Set aside.
3. Bring water in medium pot to boil. Add pasta with a dash of salt, stir. Boil until tender.
4. Add carrots to food processor and pulse until chunky consistency.
5. Give chicken a rough chop and add to food processor. Pulse medium consistency.
6. Add 1 c. of broth to help ingredients hash into each other. Pulse once more.
7. Add pasta and stir gently (don’t process the pasta)
8. 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.

• Tweet about it
• Subscribe to the comments on this post

This entry was posted on Tuesday, September 8th, 2009 at 8:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.