Pasta with Chicken & Asparagus
Recipe Courtesy of Pexels
Photo Courtesy of Harvest of the Month
Ingredients
- 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
Preparation
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
NSLP
1 cup
8 oz. spoodle
Meal Pattern Contribution
Food Component
Meat/Meat Alternate
2.25 oz
Red/Orange
1/4 C
Other
1/4 C
Grains
2.25 oz