Our Italian Chicken Pasta entree combines multiple USDA Foods and rich red sauce topped with mozzarella cheese. Our recipe specifies whole grain pasta. If your students aren't accustomed to it, feel free to substitute your preferred pasta.
Yield: 20 servings
Portion size: 1.5 cups
2 oz meat/meat alternative
2 oz. grains
.25 cup vegetable
|904149 Chicken Fajita Strip USDA 100117||8 lbs + 8 ozs|
|904164 Pasta Spaghetti Whole Wheat USDA 100427||2 1/2 LB (UNCOOKED)|
|903546 Sauce Tomato Low Sodium USDA 100334||1 qt + 1 cup|
|903684 Oil Soybean Low Sat Fat 1Gal USDA 100442||1 cup|
|903720 SPICE - Pepper Black Ground||1 Tbsp|
|903719 SPICE - Garlic Granulated||2 Tbsp|
|904316 SPICE - Salt Kosher||1 Tbsp + 2 tsp|
CCP: Hold for cold service at 41° F or lower.
CCP: Refrigerate until served.
CCP: Cool to 41° F or lower within 4 hours.
CCP: Cool to 70° F within 2 hours and from 70° F to 41° F or lower within an additional 4 Hours
3. Set the oven to 300°, cook for 45 mins and temp. heat until the internal temp of the chicken reaches 165 degrees.
4. Serve each student 1-1/2 of a cup of Italian chicken pasta. Top with 1/8 cup of Shredded Mozzarella Cheese USDA 100021.
CCP: Heat to 165° F or higher for at least 15 seconds
CCP: Hold at 135° F or higher.
*please use the HACCP process #2 same day service, or #3 complex food production if not serving the same day*