RECIPE DETAILS
Item ID: 1917191
Serving Description: 1 Bowl
HACCP Process Category:
None
Food Category: Lunch Entree
Attributes: Chicken, Pasta, Noodles, Soups
Allergens: Soy, Wheat
RECIPE DETAILS
Item ID: 1917191
Serving Description: 1 Bowl
HACCP Process Category:
None
Food Category: Lunch Entree
Attributes: Chicken, Pasta, Noodles, Soups
Allergens: Soy, Wheat
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Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
- Carrots: 79%
Pre-Preparation
-
Thaw chicken under refrigeration at or below 41°F per HACCP guidelines.
-
Wash produce as needed.
-
Shred carrots using a food processor or box grater.
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Pat spinach dry then chop into small pieces.
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Trim ends of green onions then thinly slice.
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Mince garlic using a knife or food processor.
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Peel ginger root then finely mince.
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Preheat oven to 350°F.
Preparation
-
In a bowl, combine all vegetables and set aside.
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Cook spaghetti per package instructions. Hold hot at or above 140°F.
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Heat oil in a skillet or pot over medium heat. Add garlic and ginger, then sauté for about 2 minutes until fragrant.
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Add chicken base, water, soy sauce, sriracha sauce, and salt.
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Bring to a boil, then reduce heat to a simmer.
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While broth simmers, add 2 lbs 11.2 oz chicken and 6 oz vegetable mixture to each hotel pan.
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Cover and cook chicken and vegetable mixture in 350°F oven for 10–15 minutes or until internal temperature reaches 165°F.
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Assemble bowls:
1 cup (8 oz) noodles
4 oz chicken and vegetable mixture
Top with 6 oz hot broth
Serving
Serving size: 1 bowl (18 oz)
Recipe Source: Boulder Valley School District Food Services
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | ⅛ cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 2½ oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 271.55 kcal |
| Total Fat | 10.13 gm |
| Saturated Fat | 2.29* gm |
| Trans Fat | 0.00* gm |
| Sodium | 777.42 mg |
| Carbohydrates | 22.89 gm |
| Fiber | 1.51* gm |
| Sugars | 1.59* gm |
| Added Sugars | 0.95* gm |
