MEASURE (FOR 75 SERVINGS)
Water, Municipal, Mississippi
Salt, Table, #2219
Pasta, Egg Noodle, Enriched, #2131
3 pounds + 12 ounces
Sauce, Alfredo, #1701
Chicken, Diced, Cooked, IQF, #1019
Salt, Table, #2219
Pepper, Black, Ground, #2718
Spice Blend MS, Italian, No Salt, #2734
Boil the water and salt in a steam-jacketed kettle or stock pot.
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.
Drain the pasta well.
Heat the Alfredo Sauce in bags according to instructions on case.
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.
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.
Add the noodles and mix as little as possible to prevent the noodles from breaking.
Pour the Chicken with Alfredo Sauce into serving pans. Serve it immediately, or cover it and place in a warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil.
CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check 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 2 hours.
Portion with a 6 ounce spoodle per serving. Each portion provides 2 oz. eq. of meat/meat alternate and 1 oz. eq. enriched grain.
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