Pasta with Chicken & Asparagus

Recipe Courtesy of Pexels
Photo Courtesy of Harvest of the Month


  • Dry penne pasta - 4 lbs
  • Local asparagus, washed, trimmed, cut - 5 lbs
  • Garlic powder - 2 Tbsps
  • Salt - 1 Tbsp
  • Pepper - 1 Tbsp
  • Canned diced tomatoes - 7.5 lbs
  • Canned shredded chicken or frozen diced chicken - 7.5 lbs
  • Parmesan cheese - 13.6 ozs


1. Cook pasta according to package directions. Drain and set aside.

2. Meanwhile, in a large stock pot, steam kettle, or tilt skillet combine the asparagus, garlic powder, salt, and pepper. Bring to a low boil and reduce heat to a simmer. Cover and cook for 15 minutes.

3. Add the drained pasta and canned chicken and diced tomatoes and stir to combine. Transfer into full-size 2 ½-inch steam table pans and evenly distribute the parmesan cheese over the top. Critical Control Point: Heat to 165°F or higher for at least 15 seconds.

4. Serve 1 cup portions using an 8 ounce ladle or spoodle.

Critical Control Point: Hold for hot service at 135°F or higher.

50 servings makes 26 lbs

Serving Information

For Program
Serving Size
Serving Utensil
1 cup
8 oz. spoodle

Meal Pattern Contribution

Food Component
Meat/Meat Alternate
2.25 oz
1/4 C
1/4 C
2.25 oz