Ingredients

1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, peeled and crushed
1 small red pepper, finely chopped
1/2 teaspoon dried tarragon
200g skinless boneless chicken breast, cut into small cubes
1 tablespoon plain flour*
1 large teaspoon dairy-free soya-free margarine/spread or olive oil
300ml Aptamil Pepti 1 or Aptamil Pepti 2
A handful of chopped baby spinach
Rice, couscous or quinoa to serve

*For a gluten-free option replace the flour with GF/WF plain flour or use cornflour or rice flour instead

Method

Allergy information: EF, NF, SF, WCMPF. Offer at the texture your infant can manage.

1. Heat oil in a pan, add onion, garlic and pepper and cook gently until softened and lightly coloured, about 5 minutes.
2. Stir in the tarragon, then add the cubed chicken and stir until it changes colour. Cook gently for 5 minutes while you prepare the white sauce.
3. To make the sauce: Prepare formula as per instructions on pack.
4. Put flour, margarine and hot formula into a bowl and whisk until it thickens.
5. Add white sauce to the chicken mixture and simmer gently for a further 5 minutes, then stir in the spinach and cook for a minute or two until wilted.
6. Serve with rice, couscous or quinoa.

Chef's tip: To make this dish vegetarian omit the chicken and use tofu cubes (be aware that tofu is soya based) or any cooked beans instead.