This year, we are excited to explore the culinary preferences of our Kindergarten children. Out of 255 votes cast for Week One’s menu, the Creamy Mushroom Wholemeal Pasta with Chicken and Broccoli (鸡肉西兰花蘑菇白酱全麦意粉) emerged as the clear favourite among our preschoolers, with an impressive win of 86 votes!

This dish offers a modern twist on traditional pasta recipes, drawing on Italy’s rich culinary heritage. Originally crafted from simple wheat and water, pasta has become a versatile staple in global cuisine. Our version uses wholemeal macaroni to add a health-conscious dimension, increasing fibre and nutrients for our little growing ones.

Combining wholemeal macaroni with fresh vegetables and seasoned chicken, this recipe not only delivers on taste but also provides substantial nutritional benefits. Wholemeal macaroni contributes to digestive and cardio health, while broccoli and low-fat evaporated milk enhance the dish with essential vitamins and a creamy texture without excesscalories. This balanced, flavourful meal is both comforting and nutritious. We are delighted to share the recipe with you so you can enjoy healthy eating at home too!

Kindergarten child places her vote on Creamy Mushroom Wholemeal Pasta with Chicken and Broccoli!

The ingredients for Creamy Mushroom Wholemeal Pasta with Chicken and Broccoli.

Creamy Mushroom Wholemeal Pasta with Chicken and Broccoli – doesnt look very creamy

Creamy Mushroom Wholemeal Pasta with Chicken and Broccoli Recipe (serves 10 child)

Ingredients:

  • 400 g Macaroni
  • 100g Wholemeal macaroni
  • 600g Boneless chicken breast, cubed
  • 200g Button mushrooms, sliced
  • 4 Garlic cloves, minced
  • 1 Brown onion, chopped
  • 600g Broccoli, cubed
  • 200g Low-fat evaporated milk
  • 1L Soup Stock

Soup Stock Ingredients:

  • 20g Ikan bilis (boneless, headless)
  • 70g Big Onions, big pieces
  • 70g Carrot, big pieces
  • 3g Old ginger, smashed
  • 2L water

Prepare Soup Stock

  1. Bring 2 liters of water to boil.
  2. Add ikan bilis, onions, carrots, and ginger.
  3. Reboil, then reduce heat to medium and simmer for 1.5 hours or until ingredients are soft and mushy.
  4. Strain the stock and discard the solids.

Prepare Main Dish

  1. Season the meat with salt, pepper, cornflour, and sesame oil. Cover and let it rest for 15 minutes at room temperature or 2 hours in the refrigerator.
  2. Blanch the broccoli in boiling water until tender. Drain and set aside.
  3. Sauté onion and garlic in a small amount of oil until fragrant. Add the seasoned chicken and broccoli. Stir briefly, then incorporate the sliced mushrooms.
  4. Pour in the prepared soup stock and bring to a boil.
  5. Reduce heat and simmer until the chicken is fully cooked, adding additional stock if needed. Season to taste.
  6. Stir in evaporated milk to achieve a slightly creamy consistency. Thicken the sauce with cornflour.
  7. Serve the sauce over portioned pasta.

Kindergarten children enjoy their favourite lunch of the week!

We hope you enjoyed discovering the Creamy Mushroom Wholemeal Pasta with Chicken and Broccoli as much as our Kindergarten children did! This recipe not only highlights the joy of cooking but also showcases how simple ingredients can come together to create a nutritious and delicious meal.

Thank you for joining us on this culinary journey. We look forward to sharing more delightful recipes and culinary tips with you in the future. Bon appétit!