1 chicken thigh
(approximately 60 grams)
1 litre chicken stock or water
125 ml cream
70 grams rice vermicelli,
75 grams fresh basil leaves
75 grams fresxh spinach leaves
2 cloves garlic, minced
40 grams sunflower seeds
or pine nuts
50 ml extra virgin olive oil
10 grams feta cheese
Step 1: Simmer the chicken thigh in the chicken stock or water approximately thirty five minutes or until
tender. Reserve the cooking liquid.
Step 2: Pick the meat off of the chicken thigh and puree it with the cream thinning with the cooking
liquid as needed until the chicken becomes smooth. Season with sea salt and set aside.
Step 3: Separately, puree the basil, spinach, garlic and sunflower seeds adding the extra virgin olive oil
in a steady stream until the mixture is combined but still somewhat thick.
Step 4: Add in the feta cheese and salt, blending until the mixture is fairly smooth and thick. Add in the
chicken mixture and puree until smooth, adding a bit of the cooking liquid if necessary.
Step 5: Bring about a liter of water to a boil and pour it over the vermicelli noodles.
Step 6: Drain the vermicelli noodles and toss the with the pesto mixture. Serve warm or at room
When making the pasta, be sure to break up the vermicelli noodles as it makes it easier to sip them
through the Little Mashies pouch. Fill Little Mashies pouch half way and seal to serve.
Chicken is very popular as a source of protein because it is cheap and readily available around the world. It is a highly nutritional baby food and the best part is that it contains less fat that other meats. It is rich in protein, vitamin B6 and the powerful antioxidant selenium.