Chic’ Penne

This multi-grain pasta dish is bright and fun with fresh broccoli, chicken, and melted cheese that is sure to please.
USDAcolor
chic penne

Servings: 50 

Rating:

 

Ingredients

Water 3 gallons
Penne pasta, multi-grain, dry 6 pounds
Garlic, granulated 2 tablespoons 2 teaspoons
Broccoli florets, fresh, chopped 1" 3 pounds 2 ounces
Chicken, diced, cooked, frozen, thawed, ½ " pieces 2 pounds
Chicken broth, low-sodium 1 cup
Salt 2 tablespoons
Black pepper, ground 1 tablespoon 1 teaspoon
Milk, nonfat 2 quarts 3 cups
Flour, enriched, all purpose ½ cup
Cheddar cheese, reduced-fat, shredded 1 pound
Mozzarella cheese, low fat, low moisture, part-skim, shredded 1 pound

Instructions

  1. Heat water to a rolling boil.

  2. Slowly add pasta. Stir constantly, until water boils again. Cook about 8 minutes or until al dente; stir occasionally.

    DO NOT OVERCOOK. Drain well.

  3. Toss cooked pasta with garlic.

    For 50 servings, add 1 Tbsp 1 tsp (reserve remaining garlic for step 5).

    For 100 servings, add 2 Tbsp 2 tsp garlic (reserve remaining garlic for step 5).

  4. Transfer pasta to steam table pan (12” x 20” x 2 K”). For 50 servings, use 2 pans.

    For 100 servings, use 4 pans.

  5. Cook broccoli for 5 minutes in boiling water. Drain broccoli and toss with remaining garlic.

  6. Add broccoli and chicken to pasta. Mix well.

  7. Sauce: Combine broth, salt, pepper, and milk. Bring to a boil, stir constantly.

    For 50 servings, use 2 qt milk (reserve remaining milk for step 8). For 100 servings, use 1 gal 2 cups milk (reserve remaining milk for step 8).

  8. Combine remaining milk with flour and add to broth mixture. Reduce heat to low. Stir constantly for 5 minutes until sauce thickens.

  9. Add cheese. Continue to stir until cheese melts.

  10. Divide cheese sauce evenly and pour over pasta mixture.

  11. Cover with foil and bake:

    Conventional oven: 350 °F for 8 minutes Convection oven: 350 °F for 4 minutes

    Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.

  12. Critical Control Point: Hold for hot service at 135 °F or higher.

  13. Portion two 6 fl oz spoodles (1 ½ cups).

Recipe Notes

Students who have a passion for food and who enjoy a challenge were handpicked by their food science teacher. Once the team was formed, they began to strategize, and the recipe creation began at a very basic level.  After a couple of test runs, the team was ready to try out their recipe creation on the Winograd students. Their creation, Chic’ Penne, was an instant hit with kids.
 
Crediting: 1 ½ cups (two 6 fl oz spoodles) provides 1 oz equivalent meat/meat alternate, 1/8 cup dark green vegetable, and 1 ¾ oz grain equivalent
Calories: 299.26 kcal | Fat: 5.5 g | Saturated fat: 2.16 g | Cholesterol: 25.88 mg | Sodium: 417.56 mg | Carbohydrates: 44.43 g | Fiber: 5.53 g | Protein: 18.64 g

This recipe has not been tested or standardized by Healthy School Recipes. The outcome, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.

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