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Chicken with Alfredo Sauce (Enriched) - Merch
2 oz. eq. of meat/meat alternate, 1 oz. eq. enriched grain
Number of Portions: 75 Size of Portion: ¾ cup
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Enriched Grain
INGREDIENT | MEASURE (FOR 75 SERVINGS) |
|---|---|
Water, Municipal, Mississippi | 5 gallons |
Salt, Table, #2723 | 1 tablespoon |
Pasta, Egg Noodle, Enriched, #2131 | 3 pounds + 12 ounces |
Sauce, Alfredo, #1701 | 2 bags |
Pan Release Spray, Vegetable Oil, #2514 | 20 second spray |
Chicken, Diced, Cooked, IQF, #1019 | 7 pounds + 4 ounces |
Salt, Table, #2723 | 1 tablespoon |
Pepper, Black, Ground, #2718 | 1 tablespoon |
Spice Blend MS, Italian, No Salt, #2734 | 1 tablespoon |
DIRECTIONS
1. | If the diced chicken is frozen, thaw it in the refrigerator. CCP: Hold under refrigeration (41 degrees F or lower). |
2. | Boil the water and salt in a steam-jacketed kettle or stock pot. |
3. | Slowly add the noodles to the boiling water. Reduce the heat, and cook the noodles 3 to 5 minutes- the pasta will NOT be al dente. Pasta prepared for casseroles is undercooked and will continue to cook to al dente during baking. Pasta may also be cooked in a steamer or combi oven. Different steamers and combi ovens vary in time and settings, so check with the manufacturer for correct instructions. |
4. | Drain the pasta thoroughly. |
5. | Heat the Alfredo Sauce in bags according to instructions on case. |
6. | Spray a braising pan or steam jacket kettle with food release spray. Add the diced chicken and sprinkle it with salt, pepper and Italian Spice Blend. Heat the mixture for 5 minutes. |
7. | Combine the Alfredo sauce with the chicken mixture. Heat to the desired temperature. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations. |
8. | Add the noodles and mix as little as possible to prevent the noodles from breaking. |
9. | Pour the Chicken with Alfredo into serving pans. Serve it immediately, or cover it and place it in a warmer until ready for service. If aluminum foil is used as a cover, cut holes in the aluminum foil. CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check the temperature every 30 minutes. |
10. | Portion with a 6 ounce spoodle per serving. Each portion provides 2 oz. eq. of meat/meat alternate and 1 oz. eq. enriched grain. CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check the temperature every 30 minutes. Leftovers should be covered, labeled and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 4 hours. |
Production Notes
If the diced chicken is frozen, thaw it in the refrigerator. Drain it thoroughly before using it in the recipe.
Purchasing Guide
- Use USDA Foods or Department of Defense (DoD) products when available.
- Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.