RECIPE DETAILS
Item ID: FS100
Serving Description: 3/4 Cup (4.5oz.)
Food Category: Entrees
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: FS100
Serving Description: 3/4 Cup (4.5oz.)
Food Category: Entrees
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe Source: Vermont FEED cookbook: “New School Cuisine“
Green onions yield 83%
Cooked bell pepper yields 73%
Cooked carrots yield 76%
1. Wash and shred the carrots
2. Wash and slice the peppers and green onions
3. Wash, peel, and mince the garlic and ginger
4. Thaw the chicken
Preparation
1. Cook spaghetti in boiling water for about 5 minutes until al dente.
2. Saute the shredded carrots, peppers, and green onions until soft, between 5-10 minutes.
3. Add the chicken and cook until an internal temperature of 165 degrees is reached, about 5-9 minutes.
4. Blend together the garlic, ginger, hot sauce, soy sauce, vinegar, and sesame oil.
5. Add the sauce to the skillet and cook for approximately 5 minutes.
6. Add the spaghetti and stir to combine all ingredients together.
Serving
Serving = 1 Bowl (3/4 cup or 4.5oz.)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0 | Meat/Meat Alternative: 1 | Calories: 185.38 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 5.24% | |
| Red Orange: 0 | Grains: 0.75 | Sodium: 340.7 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
