Pesto Chicken Penne Pasta
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#,Tyson, 10241600928 ‎ 6 1/8 oz.
- Oil, olive, salad or cooking ‎ 3/8 tsp.
- Spices, Italian Seasoning, 28oz, 1.75#, Monarch 207250 ‎ 3/4 tsp.
- Pasta, whole grain, 51% whole wheat, remaining enriched semolina,dry (Includes foods for USDA's Food Distribution Program) penne 1 1/2 c., 1 tbsp. ‎
- Basil, fresh chopped 1/3 c., 2 tbsp., 1 1/8 tsp. ‎
- Garlic, raw ‎ 1 1/2 tsp.
- Parmesan cheese topping, fat free ‎ 2 tbsp., 2 2/3 tsp. ‎
- Oil, olive, salad or cooking ‎ 1 tbsp.
- Lemon juice, raw ‎ 1 1/2 tsp.
- Salt, table ‎ < 1/8 tsp.
- Spices, pepper, black ground < 1/8 tsp.
- Beverages, water, tap, municipal ‎ 1 tbsp., 2 7/8 tsp. ‎
- Spinach, raw ‎ 1 tbsp., 2 7/8 tsp. ‎
INSTRUCTIONS
- Toss chicken with Italian seasoning and let sit for an hour in the refrigerator. Re-toss thethawed chicken after marinating.
- Cook the pasta al dente. Cool slightly without too much rinsing.
- To nake pesto sauce, blend basil, garlic, parmesan, salt, pepper, water, spinach and oil for 90seconds. Scrape and blend again for 15 seconds. Add the lemon juice.
- Heat the chicken until the internal temperature reaches 165 degrees F. Add 1 cups of pestoto the chicken.
- Heat noodles and add remaining pesto. Combine chicken and noodles. Hold hot for service.To serve, use 4 oz spoodle.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#,Tyson, 10241600928 ‎ 1 lbs., 9 1/2 oz. ‎
- Oil, olive, salad or cooking ‎ 1 1/2 tsp.
- Spices, Italian Seasoning, 28oz, 1.75#, Monarch 207250 ‎ 1 tbsp.
- Pasta, whole grain, 51% whole wheat, remaining enriched semolina, dry (Includes foods for USDA's Food Distribution Program) penne 1 qt., 1 pt., 1/2 c. ‎
- Basil, fresh chopped 1 pt.
- Garlic, raw ‎ 2 tbsp.
- Parmesan cheese topping, fat free ‎ 3/4 c.
- Oil, olive, salad or cooking ‎ 1/4 c.
- Lemon juice, raw ‎ 2 tbsp.
- Salt, table ‎ 1/4 tsp.
- Spices, pepper, black ground 1/4 tsp.
- Beverages, water, tap, municipal ‎ 1/2 c.
- Spinach, raw ‎ 1/2 c.
INSTRUCTIONS
- Toss chicken with Italian seasoning and let sit for an hour in the refrigerator. Re-toss thethawed chicken after marinating.
- Cook the pasta al dente. Cool slightly without too much rinsing.
- To nake pesto sauce, blend basil, garlic, parmesan, salt, pepper, water, spinach and oil for 90seconds. Scrape and blend again for 15 seconds. Add the lemon juice.
- Heat the chicken until the internal temperature reaches 165 degrees F. Add 1 cups of pestoto the chicken.
- Heat noodles and add remaining pesto. Combine chicken and noodles. Hold hot for service.To serve, use 4 oz spoodle.
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#,Tyson, 10241600928 ‎ 6 lbs., 6 oz. ‎
- Oil, olive, salad or cooking ‎ 2 tbsp.
- Spices, Italian Seasoning, 28oz, 1.75#, Monarch 207250 ‎ 1/4 c.
- Pasta, whole grain, 51% whole wheat, remaining enriched semolina,dry (Includes foods for USDA's Food Distribution Program) penne 1 gal., 2 qt., 1 pt. ‎
- Basil, fresh chopped 2 qt.
- Garlic, raw ‎ 1/2 c.
- Parmesan cheese topping, fat free ‎ 1 pt., 1 c. ‎
- Oil, olive, salad or cooking ‎ 1 c.
- Lemon juice, raw ‎ 1/2 c.
- Salt, table ‎ 1 tsp.
- Spices, pepper, black ground 1 tsp.
- Beverages, water, tap, municipal ‎ 1 pt.
- Spinach, raw ‎ 1 pt.
INSTRUCTIONS
- Toss chicken with Italian seasoning and let sit for an hour in the refrigerator. Re-toss thethawed chicken after marinating.
- Cook the pasta al dente. Cool slightly without too much rinsing.
- To nake pesto sauce, blend basil, garlic, parmesan, salt, pepper, water, spinach and oil for 90seconds. Scrape and blend again for 15 seconds. Add the lemon juice.
- Heat the chicken until the internal temperature reaches 165 degrees F. Add 2 cups of pestoto the chicken.
- Heat noodles and add remaining pesto. Combine chicken and noodles. Hold hot for service.To serve, use 8 oz spoodle.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#, Tyson,10241600928 ‎ 12 lbs., 12 oz. ‎
- Oil, olive, salad or cooking ‎ 1/4 c.
- Spices, Italian Seasoning, 28oz, 1.75#, Monarch 207250 ‎ 1/2 c.
- Pasta, whole grain, 51% whole wheat, remaining enriched semolina, dry(Includes foods for USDA's Food Distribution Program) penne 3 gal., 1 qt. ‎
- Basil, fresh chopped 1 gal.
- Garlic, raw ‎ 1 c.
- Parmesan cheese topping, fat free ‎ 1 qt., 1 pt. ‎
- Oil, olive, salad or cooking ‎ 1 pt.
- Lemon juice, raw ‎ 1 c.
- Salt, table ‎ 2 tsp.
- Spices, pepper, black ground 2 tsp.
- Beverages, water, tap, municipal ‎ 1 qt.
- Spinach, raw ‎ 1 qt.
INSTRUCTIONS
- Toss chicken with Italian seasoning and let sit for an hour in the refrigerator. Re-toss thethawed chicken after marinating.
- Cook the pasta al dente. Cool slightly without too much rinsing.
- To nake pesto sauce, blend basil, garlic, parmesan, salt, pepper, water, spinach and oil for 90seconds. Scrape and blend again for 15 seconds. Add the lemon juice.
- Heat the chicken until the internal temperature reaches 165 degrees F. Add 2 cups of pestoto the chicken.
- Heat noodles and add remaining pesto. Combine chicken and noodles. Hold hot for service.To serve, use 8 oz spoodle.