Source: MRS 2020
MRS: 562 — Poultry (500s)

RanchParmesan Pasta Chicken(Enrich)

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz. eq. enriched grain, 1/8 cup dark green vegetable, 1/8 cup red/orange 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)
  •  Meat/Meat Alternate
  •  Enriched Grain
  •  Vegetables (Red/Orange)
  •  Vegetables (Dark Green)

INGREDIENT
MEASURE (FOR 110 SERVINGS)
Dressing, Ranch, Dry Mix, #2244
9  ounce(s)
Milk, Lowfat, Unflavored,1% Milk Fat
1  gallon(s) + 1  cup(s)
Cheese, Cream, (Lite Neufchatel), #1302
5  pound(s) + 9  ounce(s)
Cheese, Parmesan, Grated, #1304
3  cup(s)
Pasta, Spiral, Enriched, #2136
6  pound(s) + 10  ounce(s)
Broccoli, Fresh Florets, #4000
1 1/2 gallon(s)
Carrots, Raw, Mini, Peeled, #4002
1 1/4 gallon(s) + 2  cup(s), diced
Chicken, Diced, Cooked, IQF, #1019
14  pound(s) + 10  ounce(s)
DIRECTIONS

1.

In saucepan, combine dry salad dressing mix with milk and cream cheese.  Heat over medium heat and stir until cream cheese is melted.

2.

Add parmesan cheese to sauce mixture and stir. Heat until melted.

3.

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.
Drain and hold for step 6.

4.

Steam broccoli and fresh carrots for about 5 minutes, drain.

5.

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.

6.

Combine cooked pasta, vegetables, chicken mixture, and cheese sauce and place in steamtable pans (12" x 20" x 2½"). Hold until ready for service.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.

7.

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

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 will need to be re-calculated if ingredients are altered.

Serving Notes

Serve as an entrée with garlic bread.

Nutrients Per Serving
Calories
298
Carbohydrates
28.42 g
Dietary Fiber
2.98 g
Protein
26.23 g
Sodium
676.00 mg
Total Fat
8.87 g
Sat. Fat
4.74 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Ranch Parmesan Pasta Chicken (Enriched)
1.

Add parmesan cheese to sauce mixture and stir. Heat until melted.

2.

Combine cooked pasta, vegetables, and chicken mixture.

3.

Mixture in pan before adding sauce

4.

Adding sauce to mixture

5.

1 serving of Chicken Parmesan Pasta Chicken