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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
23
Yield:
2 cups (12 ounces)
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Ingredients

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Directions

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  • In a medium saucepan, cook chicken breast half in enough boiling water to cover for 15 minutes or until chicken is no longer pink (internal temperature should be 170°F), adding the carrot to the boiling water the last 10 minutes of cooking. Drain chicken and carrot, reserving cooking liquid. Cool chicken and carrots.

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  • Finely chop chicken and carrots and combine in a medium bowl with the cooked pasta. Add just enough of the reserved cooking liquid to moisten. Use within 1 day, or freeze up to 1 month.

To Freeze:
  • Spoon finished food into ice cube trays. Cover with waxed paper and freeze until firm. When ice cubes are frozen, remove cubes from tray and store in a resealable plastic freezer bag or freezer container. Label package with contents and date. Use within 1 month. Before serving, let thaw in the refrigerator overnight.

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To Serve:
  • Heat thawed mixture to lukewarm in a small dish set in a pan of hot water. Stir before serving. Always sample a small bite to make sure the food is not too hot.

Nutrition Facts

11 calories; cholesterol 3mg; carbohydrates 1g; protein 1g; vitamin a 4227.4IU; niacin equivalents 1.4mg; vitamin b6 0.2mg; folate 4mcg; vitamin b12 0.1mcg; sodium 6mg; potassium 22mg; iron 0.2mg.
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