Chicken Tetrazzini

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/4 cup other vegetable
Number of Portions: 100 Size of Portion: 6 ounces
Recipe HACCP Process: #2 - Same day service

Meat/Meat Alternate
Whole Grains
Vegetables (Other)

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Water, Municipal, Mississippi	6 gallon(s)
Salt, Table, #343	1 tablespoon(s) + 1 teaspoon(s)
Pasta, Spaghetti, WGR, #297	9 pound(s) + 8 ounce(s)
Pan Release Spray, Vegetable Oil, #395	5 gram(s)
Onions, Yellow, Diced 1/4", Raw, #610	3 pound(s)
Carrots, Fresh, Raw, Shredded, #601	1 pound(s)
Celery, Fresh, Diced, #604	1 pound(s)
Bell Peppers, Green, Whole, Fresh, #641	12 ounce(s)
Milk, Reduced Fat, 2% Milkfat, Bulk	1 3/4 gallon(s)
Soup, Cream of Chicken, Low Sodium, #352	2 quart(s)
Salt, Table, #343	1 teaspoon(s)
Mustard, Powder, Dry, #332	1 teaspoon(s)
Pepper, White, Ground, #337	1 tablespoon(s) + 1 teaspoon(s)
Garlic Powder, #331	1 teaspoon(s)
Parsley, Dried, Chopped, #316	1/4 cup(s)
Pimentos, Diced, Canned, #276	1 pound(s)
Chicken, Diced, Cooked, IQF, #17	12 pound(s) + 8 ounce(s)
Cheese, American, Grated/Shredded, #60	12 ounce(s)
Cheese, Mozzarella, Shredded, #58	12 ounce(s)

DIRECTIONS

1.	Boil water and salt in a steam-jacketed kettle or stock pot, then add spaghetti. Cook until al-dente (cooked just long enough to be still firm, and not too soft) for 10-12 minutes. Drain off liquid.
2.	Spray steam-jacketed kettle or large saucepan with pan release spray.
3.	Mix the onions, carrots, celery and bell peppers and add them to the steam-jacketed kettle or large saucepan. Sauté or steam vegetable mix, stirring frequently until tender.
4.	Add milk, cream of chicken soup, salt, dry mustard, white pepper, garlic powder, parsley, and pimento and stir until well blended. Cook for 3 minutes or till heated thoroughly.
5.	In each steamtable pan (12" x 20" x 2 1/2"), combine 3 pounds and 12 ounces (3 quarts) of cooked spaghetti, 3 pounds and 2 ounces (3 quarts) of cooked diced chicken, 3 quarts and 1 cup of cooked vegetables/sauce mixture. Mix all the ingredients together. For 100 servings, use 4 steamtable pans.
6.	To bake: Conventional oven: 350 degrees F, 40 minutes. Convection oven: 350 degrees F, 30 minutes. Bake until the top is golden brown. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.
7.	Sprinkle 3 ounces of each cheese on top of each pan. Allow cheese to melt before serving.
8.	Cut each full-size steamtable pan 5x5 to portion 25 servings per pan. Serve immediately or cover and place in warmer until ready for service. Portion one square per serving. Each portion provides 2 oz. eq. of meat/meat alternate,1 oz. eq. of whole grain, and 1/4 cup of other vegetable. 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.

Serving Notes

Garnish with parsley sprigs and lemon twists for added eye appeal.

Nutrients Per Serving

Calories

318

Carbohydrates

38.32 g

Dietary Fiber

3.20 g

Protein

27.47 g

Sodium

330.73 mg

Total Fat

6.32 g

Sat. Fat

2.71 g

Trans Fat

0.00 g

Illustrated Steps for Preparation of Chicken Tetrazzini

All ingredients mixed together in the steamtable pan.

One serving of Chicken Tetrazzini