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Ranch Parmesan Pasta Chicken
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/8 cup dark green vegetable, 1/8 cup red/orange vegetable
Number of Portions: 110 Size of Portion: 1 cup
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Dark Green)
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 110 SERVINGS) |
|---|---|
Dressing, Ranch, Dry Mix, #201 | 9 ounce(s) |
Milk, Lowfat, Unflavored,1% Milk Fat, #3 | 1 gallon(s) + 1 cup(s) |
Cheese, Cream, (Lite Neufchatel), #90 | 5 pound(s) + 9 ounce(s) |
Cheese, Parmesan, Grated, #85 | 3 cup(s) |
Pasta, Spiral, WGR, #298 | 6 pound(s) + 10 ounce(s) |
Broccoli, Fresh Florets, #600 | 6 quart(s) |
Carrots, Raw, Mini, Peeled, #602 | 5 1/2 quart(s), diced |
Chicken, Diced, Cooked, IQF, #17 | 13 pound(s) + 4 ounce(s) |
DIRECTIONS
1. | In saucepan, combine dry salad dressing mix with milk and cream cheese. Heat over medium heat and stir until cream cheese is melted. |
2. | Add parmesan cheese to sauce mixture and stir. Heat until melted. |
3. | Cook pasta in a separate pot according to package directions to al-dente (cooked just long enough to be still firm, and not too soft). Do not overcook. |
4. | Steam broccoli and fresh carrots for about 5 minutes, drain. |
5. | Steam chicken 10 minutes, drain and add to sauce mixture. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
6. | Combine cooked pasta, vegetables, chicken mixture, and cheese sauce and place in steamtable pans (12" x 20" x 2 1/2"). Hold until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
7. | Portion 1 cup (2 #8 scoops) per serving. Each portion provides 2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/8 cup of dark green vegetable and 1/8 cup of red/orange 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 F or lower |
Production Notes
Do not overcook spiral pasta. This increases the volume.
Use commodity products when available.
Serving Notes
Omit chicken for a vegetarian selection. Nutrition information and crediting will need to be re-calculated if ingredients are altered.
Nutrients Per Serving
Illustrated Steps for Preparation of Ranch Parmesan Pasta Chicken
| 1. |  Adding chicken to pasta and vegetables | 2. |  Mixing pasta, vegetables, chicken mixture, and cheese sauce |