Pastina With Chicken, Peas And Carrots

11 Nov

. . I am a food network-aholic. So much of my cooking and baking knowledge is from watching cooking shows. Cooking shows are the only thing I can watch over and over even if I’ve seen the episode so many times I can say all of the words along with them. They make everything they do seem so effortless and approachable! This recipe is adapted from Food Network’s Giada De Laurentiis, Jade’s 1st Birthday episode. I’m always inspired by her twists on classic Italian dishes, and this one especially caught my attention.

I first saw this dish when my daughter was getting close to one and we were starting to transition her to solid foods. I wanted to make something comforting and hearty that not only would be safe and delicious for her to eat, but that Mr. H and I would also enjoy. I love the mini bowtie noodles {I love anything mini! So cute!} and I was intrigued by the sauce made with mascarpone cheese, which is basically Italian cream cheese. I’m one of those people that doesn’t feel like a meal is a meal without some kind of meat, so naturally in my Paula Dean Jr. fashion, I cooked up some chicken in butter and Italian seasoning and added it into the dish! It’s another great recipe for sneaking veggies into your family, as the veggies are disguised in the mascarpone cheese sauce! As you can tell by the picture of my daughter below, this dish was a hit with all of us!

Pastina with Chicken, Peas and Carrots

Ingredients

1/2 pound (8 ounces) pastina or other small-shaped pasta, such as farfallini

2 tablespoons olive oil

1 small onion, finely diced

2 medium carrots, peeled and diced into 1/2-inch pieces

1 cup low-sodium chicken stock

1 cup frozen petite peas, thawed

1/2 cup (4 ounces) cream cheese, at room temperature

1/2 cup (4 ounces) mascarpone cheese, at room temperature

Kosher salt

2 tablespoons chopped fresh basil leaves

2-3 chicken breasts, cut into small pieces

Butter, for cooking chicken

1-2 tablespoons Italian seasoning

Directions

Melt butter in pan, add chicken pieces, sprinkle with Italian seasoning and cook, stirring occasionally, until juices run clear and no longer pink in the middle. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain, reserving about 1 cup of the pasta water. In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally until soft, about 7 minutes. Add the carrots and stock and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Add the peas to the pan and cook for 2 minutes until the peas are warmed through and the carrots are tender. Stir in the cooked pasta and chicken. Remove the pan from the heat and add the cheeses. Stir until the mixture is incorporated and forms a sauce. Season with salt, to taste. Transfer to a large serving bowl and garnish with chopped basil.

Recipe Adapted from Giada De Laurentiis

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4 Responses to “Pastina With Chicken, Peas And Carrots”

  1. Anna @ hiddenponies November 12, 2011 at 1:24 am #

    Mmm, this looks like perfect please-everyone food! I love Giada and the Food Network too 🙂

    • alleyo {AtHomeWithAlley} November 12, 2011 at 9:40 pm #

      Served up along with a side of crusty bread and a side salad, delish and so satisfying! Thanks for your comment, lovely to hear from you, as always! 😀

  2. Joanne November 12, 2011 at 6:53 am #

    Your daughter is adorable! I love that picture of her surrounded with food. My kinda gal. 😛

    What a great dish! Definitely a family friendly meal.

    • alleyo {AtHomeWithAlley} November 12, 2011 at 9:37 pm #

      Thank you!! I’m lucky, she is and always has been such a good eater! 😀 Thank you for your comment, too. I really appreciate it!!

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