Search the recipe database
Chicken Spaghetti
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain
Number of Portions: 100 Size of Portion: 3/4 cup
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Pasta, Spaghetti, WGR, #297 | 9 pound(s) + 8 ounce(s) |
Onions, Frozen, Chopped, #72 | 4 cup(s) |
Peppers, Green, Diced, Frozen, #75 | 4 cup(s) |
Broth, Chicken, Low Sodium, #350 | 3 #3 can(s) |
Soup, Cream of Chicken, Low Sodium, #352 | 5 50 ounce can(s) |
Chicken, Diced, Cooked, IQF, #17 | 12 pound(s) + 8 ounce(s) |
Pimentos, Diced, Canned, #276 | 1 cup(s) |
Water, Municipal, Mississippi | 1 gallon(s) |
Cheese, American, Grated/Shredded, #60 | 8 ounce(s) |
DIRECTIONS
1. | Break spaghetti into 2" pieces. Set aside. |
2. | Cook diced onions and diced green pepper with the chicken broth. |
3. | Add spaghetti noodles to broth and cook until al-dente (cooked just long enough to be still firm, and not too soft). Drain spaghetti noodles, but reserve brooth. Set spaghetti noodles aside until step 4. |
4. | Combine chicken, cream of chicken soup, and pimento with spaghetti noodles. For each 100 servings, add enough water to reserved broth from step 3 to measure 1 gallon and mix with chicken mixture until thoroughly blended. Pour mixture into steamtable pans (12" x 20" x 4"). For 100 servings, use 2 steamtable pans. |
5. | To bake: Conventional oven: 350 degrees F, approximately 25 - 35 minutes. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
6. | Garnish with cheese. Allow cheese to melt before serving. Cover and place in warmer until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
7. | Portion a 6 ounce spoodle (2/3 cup) or cut each pan 5 x 5 and serve with spatula for one serving. Each portion provides 2 oz. eq. meat/meat alternate and 1 oz. eq. whole grain. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees or lower |
Production Notes
Use commodity products when available.
Nutrients Per Serving
Illustrated Steps for Preparation of Chicken Spaghetti
| 1. |  Chicken mixture in a steamtable pan | 2. |  Melted cheese on the cooked Chicken Spaghetti |
| 3. |  One serving of Chicken Spaghetti |