RECIPE DETAILS
Item ID: 2030132
Serving Size: 3 Ounces
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Chicken, Pasta, Noodles
Allergens: Wheat
RECIPE DETAILS
Item ID: 2030132
Serving Size: 3 Ounces
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Chicken, Pasta, Noodles
Allergens: Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Chicken: 63% (cooked)
Pre-Preparation
-
Brine the chicken
- Brining ratio: 1 gallon of water to ½ cup of salt for every 6 lbs of meat.
- Mix the water and salt in a large container to make the brine.
- Add chicken to brine and refrigerate for approximately 30 minutes.
- Cook spaghetti according to package instructions. Set aside.
- Wash produce as needed.
- Chop parsley.
- Mince garlic.
Preparation
Make the sauce
- In the same tilt skillet, add lemon juice, parsley, capers, and garlic to the remaining cooking oil. Stir.
- Add chicken base and water.
- Bring to a boil.
- Scrape skillet to loosen brown bits.
- Reduce and simmer until thickened. Adjust seasoning if necessary.
- Reserve sauce for pasta.
Reheating Instructions
If preparing ahead of time or sending to the site kitchens:
- Cool sauce, chicken, and pasta per the cooling SOP on the day of preparation.
- On the day of service, place 25 servings of chicken on each sheet pan.
- Reheat chicken in a 350°F oven until internal temperature reaches 165°F.
- Reheat sauce and spaghetti until internal temperature reaches 165°F.
Serving
Recipe Source: Boulder Valley School District Food Services We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
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 | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 3 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 433.16 kcal |
| Total Fat | 14.04 gm |
| Saturated Fat | 2.44 gm |
| Trans Fat | 0.02* gm |
| Sodium | 678.01 mg |
| Carbohydrates | 43.68 gm |
| Fiber | 2.52* gm |
| Sugars | 0.19* gm |
| Added Sugars | 0.00* gm |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
