Waffles with strawberries and crème fraiche
A delightful family treat: Waffles with fresh strawberries and crème fraiche, loved by children and our team!Read more
Total 45 mins
Prep 20 mins
Cook 25 mins
Here’s a dish that will definitely ‘pasta’ taste test! Half-moon courgettes cooked with garlic and creme fraiche, served with wholewheat pasta and oven-baked chicken.
“Chicken is a great source of protein, important for helping children grow and with muscle repair. At N Family Club, we include protein foods at least twice each day on our menu.
We also serve wholegrain foods such as pasta at least once per week at lunch and dinner. This delicious pasta dish provides slow-release energy and fibre to help keep little appetites satisfied.” – Laura Matthews, nutritionist.
1 spring onions
1 garlic cloves
Olive oil for frying
40g crème fraîche or coconut yogurt
60g cheddar or vegan cheese
a few fresh basil leaves
350g chicken breast skinless
250g Wholewheat dried penne pasta, boiled
Chop the spring onions and garlic finely. Slice the courgettes into half moons.
Add a little olive oil to a frying pan and cook the garlic, spring onion and courgette until it is “al dente”.
Add the crème fraîche and cook for a few minutes.
Take off the heat and add the cheese and basil roughly chopped. Mix with boiled penne pasta.
Cook the chicken breast in the oven for 40 minutes at 190° C. Once cooked, slice into fingers.
Place on top the pasta and serve.