Make This: Italian Chicken Pasta

Date: May 8, 2019 Posted by Amy Mail Twitter Facebook

Italian Chicken Pasta Meal-630.jpg

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

Components:
2 oz meat/meat alternative
2 oz. grains
.25 cup vegetable

Ingredients:

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

 

Instructions:

  1. Bring 2 gallons of water to a rolling boil in a large pot. Boil the pasta for 6 mins or until the noodles are al dente. Drain the noodles and run them under cold water to cool quickly.
  2. Place a pan liner into a 4 inch deep full hotel pan. Add the noodles, sauce oil and seasonings and mix well. Wrap the pan with plastic wrap and tin foil. *keep cooled below 41 degrees until ready to cook*

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*

Download PDF version of the recipe.



Tags: recipe
Category: School Food