RECIPE DETAILS
Item ID: 1952287
Serving Description: 1.5 Cups (11.8 oz.)
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: 9-12, Chicken, Pasta, Noodles
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1952287
Serving Description: 1.5 Cups (11.8 oz.)
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: 9-12, Chicken, Pasta, Noodles
Allergens: Milk, Wheat
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Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
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Broccoli: 90% (frozen, drained, cooked)
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Carrot: 76%
Pre-Preparation
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Wash produce as needed.
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Thaw and drain broccoli, then cut broccoli into florets if not pre-cut.
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Dice carrots.
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Mince garlic.
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Preheat oven to 350°F.
Preparation
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Cook pasta per package instructions. Drain, cool quickly with an ice bath, and hold cold until assembly.
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In a sauté pan set over medium-low heat, add the oil (first amount) and the flour to start the roux. Whisk 3 to 5 minutes until the flour is cooked; remove from heat to cool.
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In a separate sauté pan or tilt skillet set over medium heat, add the oil (second amount), carrots, garlic, and spinach. Cook until the vegetables are soft, about 10-15 minutes.
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Add the milk to the vegetables and blend the mixture with an immersion blender or blender until smooth.
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Whisk the cooled roux into the milk mixture to thicken the sauce.
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In the tilt skillet or transferred to a pot, bring the sauce to a boil.
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Reduce heat to a simmer and cook the sauce for about 20 minutes.
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Add salt and whisk until the sauce is thickened.
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In a large mixing vessel, combine the cooked pasta, sauce, broccoli florets, and chicken; mix until well combined.
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Portion 11 lbs of the pasta and sauce mixture into each hotel pan (30 servings).
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Bake at 350°F for 15 to 20 minutes or until the internal temperature reaches 165°F.
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Cover and hold hot until service at 140°F or higher.
Serving
Serving Size: 1 1/2 cups (11.8 oz)
Suggested serving utensil: spoodle
Recipe Source:
Chef Ann Foundation
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | ⅛ cups |
| Vegetables, Red/Orange | ⅛ cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 1 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 334.78 kcal |
| Total Fat | 7.20 gm |
| Saturated Fat | 1.26 gm |
| Trans Fat | 0.00* gm |
| Sodium | 155.87 mg |
| Carbohydrates | 55.55 gm |
| Fiber | 10.26 gm |
| Sugars | 2.92* gm |
| Added Sugars | 0.00* gm |
