Spring Dinner

Spring Pesto Pasta with Peas & Chicken

Makes 4 Servings

10 min prep and 30 min cook   

ADULT PREP 

(Older kids can help with this section too!)

Before inviting your little helper into the kitchen:

• Cook pasta and peas according to package directions; drain and set aside.

• If using raw chicken, season lightly and sauté in a pan over medium heat for 6–8 minutes per side, or until fully cooked. Let rest, then chop into bite-sized pieces

• Divide ingredients and toppings into small bowls so your child can help mix and top

INGREDIENTS 

• 2 cups cooked pasta (whole wheat, chickpea, or gluten-free)

• 2 cups cooked chicken breast, chopped

• ½ cup green peas (fresh or frozen)

• ⅓ cup pesto (store-bought or homemade)

• 1 tablespoon olive oil (optional)

• 2 tablespoons grated Parmesan or dairy-free cheese (optional)

Topping Ideas (Optional):

• Extra peas

• Cherry tomatoes (halved)

• Fresh basil

INSTRUCTIONS AND KID HELPER GUIDE

Step 1: Mix It All Together

• Adults: Place the cooked pasta into a large bowl and set out the remaining ingredients.
• Tiny Helpers (Ages 2–3): Add peas to the bowl and sprinkle in cheese.
• Mini Chefs (Ages 4–5): Add the chopped chicken and help scoop in the pesto.
• Junior Cooks (Ages 6+): Stir everything together until evenly coated and garnish with fresh basil.

Step 2: Serve with a Smile

• Adults: Portion pasta into bowls and set out optional toppings.
• Tiny Helpers (Ages 2–3): Add cherry tomato “buttons” to their bowl.
• Mini Chefs (Ages 4–5): Create a “green garden” on top of the pasta with toppings.
• Junior Cooks (Ages 6+): Serve family-style and help clean up the table.

Vegetarian & Vegan Option

Use chickpeas or tofu instead of chicken. Choose a vegan pesto and plant-based cheese, or skip the cheese entirely for a dairy-free version.