Basil Pesto Chicken Pasta
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Basil, fresh leaves, whole 1/3 c., 2 tbsp., 1 1/8 tsp. ‌
- Spinach, raw ‌ 3 tbsp., 2 5/8 tsp. ‌
- Parmesan cheese topping, fat free ‌ 2 tbsp., 2 2/3 tsp. ‌
- Garlic, raw ‌ 1 1/2 tsp.
- Salt, table ‌ 1/4 tsp.
- Spices, pepper, black ground 1/8 tsp.
- Oil, olive, salad or cooking ‌‌ 1/3 c., 2 tbsp., 1 1/8 tsp. ‌
- Pasta, whole grain, 51% whole wheat, remainingenriched semolina, dry (Includes foods for USDA'sFood Distribution Program) penne 1 pt., 1 1/3 c., 2tbsp., 1 1/8 tsp. ‌
- Parmesan cheese topping, fat free ‌ 1/3 c., 1 1/3 tsp. ‌
- Cheese, mozzarella, nonfat shredded 3/4 c., 3 tbsp., 1 1/8 tsp. ‌
INSTRUCTIONS
- Wash basil and pat dry with paper towels. Place basil, spinach, cheese, garlic, salt and pepperin a blender or food processor, and pulse until combined. Stream in oil and pulse until anemulsion is formed. Taste and adjust seasoning as needed. Set aside.
- Cook pasta according to package instructions. Drain in colander.Â
- On sheet pans or 26x18 inch pans, place chicken and bake at 350 degrees F for 15 munutesor until internal temperature is 165 degrees F.Â
- In a 4 inch hotel or large pan, mix pesto, pasta, chicken, parmesan cheese and 3 cups ofmozzarella until sauce coats the chicken and the pasta.Â
- Garnish pasta mixture with remaining mozzarella and place in a 350 degree oven for 10minutes. Hold hot for service.Â
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Basil, fresh leaves, whole 1 pt.
- Spinach, raw ‌ 1 c.
- Parmesan cheese topping, fat free ‌ 3/4 c.
- Garlic, raw ‌ 2 tbsp.
- Salt, table ‌ 1 tsp.
- Spices, pepper, black ground 1/2 tsp.
- Oil, olive, salad or cooking ‌ 1 pt.
- Pasta, whole grain, 51% whole wheat, remainingenriched semolina, dry (Includes foods for USDA'sFood Distribution Program) penne 3 qt., 1 pt., 1/2 c. ‌
- Parmesan cheese topping, fat free ‌ 1 1/2 c.
- Cheese, mozzarella, nonfat shredded 1 qt.
INSTRUCTIONS
- Wash basil and pat dry with paper towels. Place basil, spinach, cheese, garlic, salt and pepperin a blender or food processor, and pulse until combined. Stream in oil and pulse until anemulsion is formed. Taste and adjust seasoning as needed. Set aside.
- Cook pasta according to package instructions. Drain in colander.Â
- On sheet pans or 26x18 inch pans, place chicken and bake at 350 degrees F for 15 munutesor until internal temperature is 165 degrees F.Â
- In a 4 inch hotel or large pan, mix pesto, pasta, chicken, parmesan cheese and 3 cups ofmozzarella until sauce coats the chicken and the pasta.Â
- Garnish pasta mixture with remaining mozzarella and place in a 350 degree oven for 10minutes. Hold hot for service.Â
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Basil, fresh leaves,whole 1 qt.
- Spinach, raw ‌ 1 pt.
- Parmesan cheese topping, fat free ‌ 1 1/2 c.
- Garlic, raw ‌ 1/4 cup
- Salt, table ‌ 2 tsp.
- Spices, pepper, black ground 1 tsp.
- Oil, olive, salad or cooking ‌ 1 qt.
- Pasta, whole grain, 51% whole wheat, remainingenriched semolina, dry (Includes foods for USDA'sFood Distribution Program) penne 1 gal., 3 qt., 1c. ‌
- Parmesan cheese topping, fat free ‌ 1 pt., 1 c. ‌
- Cheese, mozzarella, nonfat shredded 2 qt.
INSTRUCTIONS
- Wash basil and pat dry with paper towels. Place basil, spinach, cheese, garlic, salt and pepperin a Robot Coupe or food processor, and pulse until combined. Stream in oil and pulse untilan emulsion is formed. Taste and adjust seasoning as needed. Set aside.
- Cook pasta according to package instructions. Drain in colander.Â
- On sheet pans, place chicken and bake at 350 degrees F for 15 munutes or until internaltemperature is 165 degrees F.Â
- In 2-4 inch hotel pans, mix pesto, pasta, chicken, parmesan cheese and 3/4 of mozzarellauntil sauce coats the chicken and the pasta.Â
- Garnish pasta mixture with remaining mozzarella and place in a 350 degree oven for 10minutes. Hold hot for service.Â
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Basil, fresh leaves,whole 1 gal.
- Spinach, raw ‌ 2 qt.
- Parmesan cheese topping, fat free ‌ 1 qt., 1 pt. ‌
- Garlic, raw ‌ 1 c.
- Salt, table ‌ 2 tbsp., 2 tsp. ‌
- Spices, pepper, black ground 1 tbsp., 1 tsp. ‌
- Oil, olive, salad or cooking ‌ 1 gal.
- Pasta, whole grain, 51% whole wheat, remainingenriched semolina, dry (Includes foods for USDA'sFood Distribution Program) penne 7 gal., 1 qt. ‌
- Parmesan cheese topping, fat free ‌ 3 qt.
- Cheese, mozzarella, nonfat shredded 2 gal.
INSTRUCTIONS
- Wash basil and pat dry with paper towels. Place basil, spinach, cheese, garlic, salt and pepperin a Robot Coupe or food processor, and pulse until combined. Stream in oil and pulse untilan emulsion is formed. Taste and adjust seasoning as needed. Set aside.
- Cook pasta according to package instructions. Drain in colander.Â
- On sheet pans, place chicken and bake at 350 degrees F for 15 munutes or until internaltemperature is 165 degrees F.Â
- In 2-4 inch hotel pans, mix pesto, pasta, chicken, parmesan cheese and 3/4 of mozzarellauntil sauce coats the chicken and the pasta.Â
- Garnish pasta mixture with remaining mozzarella and place in a 350 degree oven for 10minutes. Hold hot for service.Â