MEASURE (FOR 110 SERVINGS)
Dressing, Ranch, Dry Mix, #2244
Milk, Lowfat, Unflavored,1% Milk Fat
1 gallon + 1 cup
Cheese, Cream, (Lite Neufchatel), #1302
5 pounds + 9 ounces
Cheese, Parmesan, Grated, #1304
Pasta, Spiral, Enriched, #2136
6 pounds + 10 ounces
Broccoli, Fresh Florets, #4000
1 1/2 gallons
Carrots, Raw, Mini, Peeled, #4002
1 1/4 gallons + 2 cups, diced
Chicken, Diced, Cooked, IQF, #1019
14 pounds + 10 ounces
In saucepan, combine dry salad dressing mix with milk and cream cheese. Heat over medium heat and stir until cream cheese is melted.
Add parmesan cheese to sauce mixture and stir. Heat until melted.
Cook pasta in a separate pot according to package directions to al-dente (cooked just long enough to be still firm, and not too soft). Do not overcook.
Steam broccoli and fresh carrots for about 5 minutes, drain.
Steam chicken 10 minutes, drain and add to sauce mixture.
CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.
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.
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 of dark green vegetable and 1/8 cup of red/orange 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
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.
Serve as an entrée with garlic bread (The garlic bread is not included in the nutrient analysis).
Parmesan cheese added to sauce mixture and stirring until the cheese is melted.
Combine cooked pasta, vegetables, and chicken mixture.
Mixture in pan before adding sauce
Add sauce to mixture
1 serving of Chicken Parmesan Pasta Chicken
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