You can say this is a left-over recipe I came up with or you can think of it as a hearty-old-style-pasta that you can easily cook it at home. My baby loved it, with all the veggies I put into the pasta; she ate them all!
I can’t imagine toddlers picking out veggies when they eat, its just not healthy!
To Molly: Always eat your veggies, baby!
It’s very simple and I had fun just julienne all the ingredients along the proccess.
Any left over chicken and any kind of mushroom mixture will do the trick!
My ingredients are as follow: 2 & 1/2 servings
3 Big cloves of garlic (minced) about 25g 
25g Sweet bell pepper green (julienned) It’s about 1/4 of a bell pepper
25 Sweet bell pepper red(julienned) It’s about 1/4 of a bell pepper
25 Spring onion (julienned) It’s about the same portion with the peppers
150g Mixed mushrooms (I used 3 different kind of mushrooms but I can’t remember their names >///<)
25g Bacon (julienned) Aprently my baby doesn’t like the plain mushroom smell of the pasta so I added the bacon for her, just to cover the mushroom taste a bit and yet still taste very much creamed mushroom the entire dish
For seasoning:
Some sea salt
Some chicken stock powder
Freshly grounded black pepper
Italian all spices for pasta
PS. Be gentle with the seasoning! As you may have already known that the chicken stock powder can be relevantly strong in taste!
The rest will be just like good old stir frying lesson I learned from my grams…
With just a table spoon of oil, you could extract all these simply by frying the bacon in your pan! When the bacon is slightly golden, add minced garlic and stir until it smells garlicky!
PS. Burnt garlic is not likely to be a tasty ingredient, let along the entire dish will be destroyed.
Then add in the mushrooms follow by peppers.
Taste the peppers when it’s semi softened, add in the cream to thicken the sauce, perhaps if you don’t mind, add the butter afterwards.
Pour in the penne ziti rigate and stir it well to coat all that sauces and flavor, while doing so, add in the last ingredient, the spring onions for garnishing.
Molly doesn’t like the taste of the spring onion raw, so without mushing it down by cooking, I added it when it’s almost served while stirring the sauce and the pasta.
Jiang jiang!
There!
She always finish her dish every time I cook it.
…she gets plenty of exercises all day every day so I am not too worried about her diet…lol
…neither do mine…loooooooooool
Hope you, whoever is ready my cooking diary, would find yourself cooking for toddlers isn’t something pain-in-the-brain but fun!
Missy Dublewood's Adventures 
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