Pesto Chicken Penne Pasta
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- frozen cooked diced chicken 8 oz
- italian seasoning 1-1/2 tbsp
- multi-grain penne pasta 6-1/2 oz
- basil 3/4 cup
- garlic 2 tsp
- parmesan cheese fat free 1/3 cup
- olive oil 2 tsp
- lemon juice 2-1/2 tbsp
INSTRUCTIONS
- Toss chicken with Italian seasoning and let sit for one hour in the refrigerator. Retoss thawed chicken after marinating.
- Cook the pasta to al dente. Cool slightly without too much rinsing.
- To make the pesto sauce, blend basil, garlic, parmesan, and olive oil for 90seconds. Scrape and blend again for 15seconds. Add the lemon juice. If not thin enough to toss with noodles, add more oil.
- Heat chicken until internal temperature reaches 165° F and add 2 cups of pesto to the chicken.
- Heat noodles and add remaining pesto. Combine chicken and noodles. Taste and adjust seasoning with non salt seasoning. To serve, place 2 oz of chicken and 3/4 cup of noodles on each plate.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 051520 Chicken, Diced, Cooked, Frozen 3 lbs + 2 ozs
- 902972 ITALIAN SEASONING 3/4 cup
- 902919 PASTA, PENNE, MULTI-GRAIN, DRY 2 lbs + 8 ozs
- 002044 BASIL,FRESH 4 1/2 CUP, chopped
- 799939 GARLIC,RAW 1/4 CUP (MINCED)
- 001185 PARMESAN CHS TOPPING,FAT FREE 3 cups
- 004053 OIL,OLIVE,SALAD OR COOKING 1/4 cup
- 009153 LEMON JUC FROM CONC,CND OR BTLD 1 cup
INSTRUCTIONS
- Toss chicken with Italian seasoning and let sit for one hour in the refrigerator. Retoss thawed chicken after marinating.
- Cook the pasta to al dente. Cool slightly without too much rinsing.
- To make the pesto sauce, blend basil, garlic, parmesan, and olive oil for 90 seconds. Scrape and blend again for 15 seconds. Add the lemon juice. If not thin enough to toss with noodles, add more oil.
- Heat chicken until internal temperature reaches 165° F and add 2 cups of pesto to the chicken.
- Heat noodles and add remaining pesto. Combine chicken and noodles. Taste and adjust seasoning with non salt seasoning. To serve, place 2 oz of chicken and 3/4 cup of noodles using a #16 scoop.
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 051520 Chicken, Diced, Cooked, Frozen 6 lbs + 4 ozs
- 902972 ITALIAN SEASONING 1 1/2 cups
- 902919 PASTA, PENNE, MULTI-GRAIN, DRY 5 lbs
- 002044 BASIL,FRESH 1 GAL (leaves, whole)
- 799939 GARLIC,RAW 1/2 CUP (MINCED)
- 001185 PARMESAN CHS TOPPING,FAT FREE 1 qt + 2 cups
- 004053 OIL,OLIVE,SALAD OR COOKING 1/2 cup
- 009153 LEMON JUC FROM CONC,CND OR BTLD 2 cups
INSTRUCTIONS
- Toss chicken with Italian seasoning and let sit for one hour in the refrigerator. Retoss thawed chicken after marinating.
- Cook the pasta to al dente. Cool slightly without too much rinsing.
- To make the pesto sauce, blend basil, garlic, parmesan, and olive oil for 90 seconds. Scrape and blend again for 15 seconds. Add the lemon juice. If not thin enough to toss with noodles, add more oil.
- Heat chicken until internal temperature reaches 165° F and add 2 cups of pesto to the chicken.
- Heat noodles and add remaining pesto. Combine chicken and noodles. Taste and adjust seasoning with non salt seasoning. To serve, place 2 oz of chicken and 3/4 cup of noodles using a #16 scoop.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 051520 Chicken, Diced, Cooked, Frozen 12 lbs + 8 ozs
- 902972 ITALIAN SEASONING 3 cups
- 902919 PASTA, PENNE, MULTI-GRAIN, DRY 10 lbs
- 002044 BASIL,FRESH 2 GALS (leaves, whole)
- 799939 GARLIC,RAW 1 CUP (MINCED)
- 001185 PARMESAN CHS TOPPING,FAT FREE 3 qts
- 004053 OIL,OLIVE,SALAD OR COOKING 1 cup
- 009153 LEMON JUC FROM CONC,CND OR BTLD 1 qt
INSTRUCTIONS
- Toss chicken with Italian seasoning and let sit for one hour in the refrigerator. Retoss thawed chicken after marinating.
- Cook the pasta to al dente. Cool slightly without too much rinsing.
- To make the pesto sauce, blend basil, garlic, parmesan, and olive oil for 90 seconds. Scrape and blend again for 15 seconds. Add the lemon juice. If not thin enough to toss with noodles, add more oil.
- Heat chicken until internal temperature reaches 165° F and add 2 cups of pesto to the chicken.
- Heat noodles and add remaining pesto. Combine chicken and noodles. Taste and adjust seasoning with non salt seasoning. To serve, place 2 oz of chicken and 3/4 cup of noodles using a #16 scoop.