I found this recipe on Nurturebaby and edited it a bit.
Remove all the meat from a rotisserie chicken (remember to save the bones and fat for chicken stock!) and set aside.
(Or, if you’d prefer, dice and saute 2 boneless, skinless chicken breasts.)
Heat 1 tbsp olive oil and saute 6 oz. of Recipe Ready onions and mushrooms (or 3/4 cup chopped onion) and 1 chopped squash in a large pot until onions are translucent (about 5 minutes).
Add 10 ounces frozen spinach (thawed) to the pot and saute for about 2-3 more minutes.
Now, I have a picky toddler who doesn’t particularly want to eat vegetables these days. If yours is less picky, you can skip this step. To hide the vegetables, I remove them from the pot to puree them, then add them back to the pot. You’ll probably want to let them cool before pureeing them, but I’ve found that I don’t have to do that with the CuisinartBaby.
Add 2 cups chicken broth, 1 cup whole milk, 1 tbsp minced garlic, and 1 tsp sea salt to the pot.
Add 1 cup small whole wheat pasta to the pot. Bring to a boil, reduce heat, and simmer for 8-10 minutes, until pasta is tender.
Add 1/2 cup parmesan cheese.
Mix in the cooked chicken.
If you’re making this for a young baby, poor the mixture by batches into a blender and puree to desired consistency before freezing.
For a child who can manage the bites, simply pour the mixture into muffin tins, cover with foil, then freeze. I prefer to use silicone muffin pans because they’re easier to manipulate.
Once they have frozen completely, remove from the muffin tins and store in gallon-sized freezer bags.
Yields 22 servings.
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