RECIPE DETAILS
Item ID: RSF003
Serving Description: 1 1/2 Cups (11.8oz.)
Food Category: Entrees
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: RSF003
Serving Description: 1 1/2 Cups (11.8oz.)
Food Category: Entrees
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe source: Real School Food Challenge
Broccoli yields 90%
Carrots yield 76%
1. Cut broccoli into florets if not pre-cut.
2. Dice the carrots.
3. Mince the garlic.
4. Preheat oven to 350 degrees.
Preparation
1. Cook pasta per package instructions. Once done, cool with an ice bath.
2. On medium-low heat in a saute pan, add the olive oil (first ingredient amount) and all of the flour. Whisk for 3-5 minutes, until the flour is cooked through. Allow to cool. This is a roux.
3. In a saute pan, heat the pan to medium. Add the rest of the olive oil, minced garlic, spinach, and the carrots until soft, about 15 minutes.
4. Add the milk and blend all the ingredients together with an immersion blender.
5. Thicken the milk mixture by blending in the roux.
6. Transfer the mixture to a pot and bring to a boil. Reduce to a simmer and cook for 20 minutes.
7. Add the salt and whisk until thickened.
8. Combine the cooked pasta, sauce, broccoli, and chicken together until well combined.
8. Portion 11lbs. of the pasta mixture per hotel pan - Each pan will have 30 servings.
9. Bake for 15-20 minutes at 350 degrees until an internal temperature of 165 is reached.
Serving
Serving = 1 1/2 Cup (11.8oz)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.25 | Meat/Meat Alternative: 1 | Calories: 354.84 |
| Dark Green: 0.125 | Milk: 0 | Sat. Fat: 3.59% | |
| Red Orange: 0.125 | Grains: 2 | Sodium: 139.45 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
