Source: MRS 2018
MRS: 556 — Poultry (500s)

Chicken with Alfredo Sauce

Meal Component Contribution:
2 oz. eq. of meat/meat alternate and 1 oz. eq. enriched grain
Number of Portions: 75  Size of Portion: 3/4 cup
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Enriched Grain
  •  Meat/Meat Alternate
  •  Enriched Grain

INGREDIENT
MEASURE (FOR 75 SERVINGS)
Water, Municipal, Mississippi
5 gallon(s)
Salt, Table, #2219
1 tablespoon(s)
Pasta, Egg Noodle, Enriched, #2131
3 pound(s) + 12 ounce(s)
Sauce, Alfredo, #1701
2 bag(s)
Chicken, Diced, Cooked, IQF, #1019
6 pound(s)
Salt, Table, #2219
1 tablespoon(s)
Pepper, Black, Ground, #2718
1 tablespoon(s)
Spice Blend MS, Italian, No Salt, #2734
1 tablespoon(s)
DIRECTIONS

1.

 Boil water and salt in a steam-jacketed kettle or stock pot.   Break noodles in half and add to boiling water. Cook unitl al-dente (noodles are still firm, but tender) for 9 -11 minutes. Do not overcook. Drain. Noodles may also be cooked in steamer or combi-oven.

2.

Heat alfredo sauce in bags according to instructions on case.

3.

Heat diced chicken and place in braising pan or steam jacketed kettle.  Sprinkle salt, pepper, and Italian Spice Blend over diced chicken.

4.

Combine  Alfredo sauce with chicken mixture . Heat to desired temperature.

CCP:  Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.

5.

 Add  noodles and mix as little as posible to prevent the noodles from breaking.

6.

 Pour into serving pans.  Serve immediately or cover and place in w armer until ready for service.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F.  Check temperature every 30 minutes.  Leftovers should be covered, labeled, and dated.  Quick chill with in 6 hours to 41 degrees F. or lower.

7.

 Portion with a 6 ounce spoodle per serving.  Each portion provides 2 oz. eq. of meat/meat alternate and 1 oz. eq. enriched grain.

Nutrients Per Serving
Calories
247
Carbohydrates
21.81 g
Dietary Fiber
0.66 g
Protein
20.80 g
Sodium
667.00 mg
Total Fat
8.20 g
Sat. Fat
4.22 g
Trans Fat
0.00 g