Chicken Spaghetti Recipe (+How to Sneak in Veggies for Toddlers!)

Chicken Spaghetti is one our favorite meals around here. It’s full of yummy nutrients; the kids love it and so do my husband and I! This meal provides a whole wheat grain, vegetable, protein, and dairy. It’s pretty super!

You can change-up this recipe many different ways, but below is the way I usually make it. I usually use carrots & bell peppers, but I’ll add zucchini, yellow squash, and mushrooms if I have them. Whole peas would be good, too! My kids still like vegetables, so I don’t HAVE to sneak them in, but… I don’t like veggies and the sneaking trick works on me. 😉 ha!

 

Serving Size

When I make this, it makes about 12-15 servings for the kids. This is about how many portions fits in to 1 side of my Sistema Containers, as discussed in my Meal Prep post!

My Grocery List:
(Personally, I usually shop at the natural grocer stores in Denton, such as The Cupboard or Natural Grocers).

  • 1 Box of thin Whole Grain Spaghetti (good source of complex carbs + fiber)
  • 3/4 cup of Shredded Cheese (I usually use part-skim mozzarella, but in this picture there is cheddar!)
  • 2T Low-fat Cream Cheese
  • 1 Zucchini
  • 1/2 cup Mushrooms (whole or sliced, doesn’t matter!)
  • 1 Small Onion (I don’t use the whole onion; I slice it into 4 thick slices and take the 2 middle rings.)
  • 1 Yellow Bell Pepper (I cut off the corners, so I have 4 big pieces & no seeds to use)
  • 1 Orange Bell Pepper (I cut off the corners, so I have 4 big pieces & no seeds to use)
  • 1 lbs. Chicken (I like Organic Free Range Chicken, & I get Breast Tenders)
  • 2T Butter (Organic, Grass-Fed… it’s a healthy fat & good for brain development! I like the Valley Pasture brand).
  • 1 cup organic Chicken Broth

Pictured below are the ingredients I used last time.

IMG_0367
Chicken Spaghetti Ingredients for Toddler Recipe

Directions

Step 1

First, find your little helper! Cooking is a good lesson in math, reading, and following instructions! (Also gives them a chance to practice their patience that they so desperately need!!)

Step 2

Pre-heat the oven to 350 degrees.

Step 3

Start a large pot of water boiling for the chicken. I use a stock pot.

Step 4

Cut up your chicken into small pieces (about 2”). This is just so it’ll cook quickly. We’re going to puree it.

Step 5

Add the chicken pieces to the boiling water. Cook on low-medium for about 35-45 minutes, depending on size.

Step 6

Break your spaghetti in to as small of pieces as you can.

Step 7

Cook noodles in the chicken water once you’ve removed the chicken (or you can cook separately to get done with another step, though the spaghetti only takes about 7-10 minutes).

Step 8

Slice the veggies, just small enough to fit in your food processor or blender.

IMG_0369

Step 9

Puree the vegetables and chicken (doesn’t have to be done together if yours won’t hold this much. Mine doesn’t.)

Add 1t salt, if desired. I always do.

IMG_0374

 

Step 10

Once you’ve drained the spaghetti noodles, add the 2T of butter.

Step 11

Mix everything except ¼ cup cheese in to the spaghetti.

Put in 9×13 baking dish.

IMG_0379

Step 12

Put in 9×13 baking dish.
Sprinkle with remaining ¼ cup cheese.

IMG_0382

Step 13

Bake for 45 minutes or until the cheese is fully melted everywhere.

Step 14

Once cooled, I just use my spatula to slice out pieces that fit right in to my Sistema containers. I usually put steamed baby carrots or cherry tomatoes in the other side, but since you already have vegetables in this dish you could even do a fruit. Maybe “dessert strawberries” would be good!

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