Chicken & Pumpkin Dairy-free Bolognaise Sauce

Neocate Dairy-free Chicken & Pumpkin Bolognaise Sauce Recipe – a dairy-free sauce for kids with cows’ milk protein allergy

INGREDIENTS

• 100 g Chicken breast, skin removed, minced (or other minced meat as permitted) 
• ½ cup Zucchini
• 1-2 tsp Oil
• 1 cup Pumpkin
• 1 cup Cooled boiled water
• 2-3 scoops of Neocate Junior Unflavoured* per serving *Always use the scoop provided in the Neocate tin. 

INSTRUCTIONS

1. Peel and chop the pumpkin into small pieces. 

2. Grate the zucchini. 

3. Heat the oil in a pan and brown the chicken over a medium heat. 

4. Add the pumpkin and water.  Bring to a boil and then allow mixture to simmer for approximately 10 minutes until the pumpkin is soft.  When soft, mash the pumpkin with a fork. 

5. Add the grated zucchini and continue to cook for a few minutes. 

6. Allow to cool.  Add the 2-3 scoops of Neocate Junior just before feeding. 

NOTES

Free from allergens: Wheat, Cows’ Milk, Peanuts, Tree nuts, and Soy.

TIPS 

• Serve with pasta suitable for dietary requirements, or with cooked white rice, ensuring these contain only permitted ingredients. 
• The vegetables in this recipe can be replaced with other permitted vegetables. 
• The dairy-free bolognaise sauce can be frozen.

KEYWORD

CMA, CMPA, cow’s milk allergy, cows’ milk protein allergy, dairy-free bolognaise sauce, dairy-free bolognese sauce, dairy-free recipe, dairy-free recipe for kids, Dairy-free sauce, Neocate Bolognaise Sauce, Neocate recipe