Green Mac and Chicken Bake (9-12)

Instructions

Yields

• Broccoli: 90% (frozen, drained, cooked)
• Carrot: 76%

Pre-Preparation

1. Wash produce as needed.
2. Thaw and drain broccoli, then cut broccoli into florets if not pre-cut.
3. Dice carrots.
4. Mince garlic.
5. Preheat oven to 350°F.

Preparation

1. Cook pasta per package instructions. Drain, cool quickly with an ice bath, and hold cold until assembly.
2. 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.
3. 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.
4. Add the milk to the vegetables and blend the mixture with an immersion blender or blender until smooth.
5. Whisk the cooled roux into the milk mixture to thicken the sauce.
6. In the tilt skillet or transferred to a pot, bring the sauce to a boil.
7. Reduce heat to a simmer and cook the sauce for about 20 minutes.
8. Add salt and whisk until the sauce is thickened.
9. In a large mixing vessel, combine the cooked pasta, sauce, broccoli florets, and chicken; mix until well combined.
10. Portion 11 lbs of the pasta and sauce mixture into each hotel pan (30 servings).
11. Bake at 350°F for 15 to 20 minutes or until the internal temperature reaches 165°F.
12. 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

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.