Search the recipe database
Ranch Parmesan Chicken Pasta (Enriched)-PF
2 oz. eq. meat/meat alternate, 1 oz. eq. enriched grain, 1/8 cup red/orange vegetable, and 1/8 cup dark green vegetable
Number of Portions: 110 Size of Portion: 1 cup
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Enriched Grain
- Vegetables (Red/Orange)
- Vegetables (Dark Green)
INGREDIENT | MEASURE (FOR 110 SERVINGS) |
|---|---|
Chicken, Diced, Cooked, IQF, #1019 | 14 pounds + 10 ounces |
Dressing, Ranch, Dry Mix, #2244 | 9 ounces |
Milk, Lowfat, Unflavored,1% Milk Fat | 1 gallon + 1 cup |
Cheese, Cream, (Lite Neufchatel), #1302 | 5 pounds + 9 ounces |
Cheese, Parmesan, Grated, #1304 | 3 cups |
Water, Municipal, Mississippi | 6 gallons |
Pasta, Spiral, Enriched, #2136 | 6 pounds + 10 ounces |
Broccoli, Fresh Florets, #4000 | 1 1/2 gallons |
Carrots, Raw, Mini, Peeled, #4002 | 1 gallon + 1 1/2 quarts, diced |
DIRECTIONS
1. | If the chicken strips are frozen, thaw them in the refrigerator. CCP: Hold under refrigeration (41 degrees F or lower). |
2. | In a pot that holds at least 2 gallons, combine dry salad dressing mix with milk and cream cheese. Heat over medium heat and stir until cream cheese is melted. |
3. | Add parmesan cheese to sauce mixture and stir. Heat until melted. |
4. | Slowly add pasta to boiling water. Cook pasta for 6 to 8 minutes.
Drain and hold for step 6. |
5. | Steam broccoli and fresh carrots for about 5 minutes, drain. |
6. | Steam chicken for 10 minutes, drain, and add to the sauce mixture. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
7. | Combine cooked pasta, vegetables, chicken mixture, and cheese sauce. Place in steamtable pans. Serve immediately, or cover and place in warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil until ready for service. Hot-holding pasta for long periods of time will increase the volume and the yield. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
8. | Portion 1 cup (2 #8 scoops) per serving. Each portion provides 2 oz. eq. meat/meat alternate, 1 oz. eq. enriched grain, 1/8 cup red/orange vegetable, and 1/8 cup of dark green vegetable. 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 within 6 hours to 41 degrees F or lower |
Production Notes
Do not overcook spiral pasta. This increases the volume.
Use USDA Foods or Department of Defense (DOD) foods when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
“Culinary Techniques for Healthy School Meals” provides seasoning and serving ideas for poultry.
Omit chicken for a vegetarian selection. Nutrition information and crediting information will need to be re-calculated if ingredients are altered.
Serving Notes
Serve as an entrée with garlic bread (The garlic bread is not included in the nutrient analysis).
Nutrients Per Serving
Illustrated Steps for Preparation of Ranch Parmesan Chicken Pasta (Enriched) - Prarie Farms
| 1. | _300_200_int_c1.jpg) Parmesan cheese added to sauce mixture and stirring until the cheese is melted. | 2. | _300_200_int_c1.jpg) Combine cooked pasta, vegetables, and chicken mixture. |
| 3. | _300_200_int_c1.jpg) Mixture in pan before adding sauce | 4. | _300_200_int_c1.jpg) Add sauce to mixture |
| 5. | _300_200_int_c1.jpg) 1 serving of Chicken Parmesan Pasta Chicken |