Parmesan Chicken with Spaghetti
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Vegetable oil, palm kernel ‎ 3/8 tsp.
- Onions, raw chopped 1 tbsp., 2 7/8 tsp. ‎
- Garlic, raw ‎ 3/4 tsp.
- Furmanos; 1/15OZ Tomato Sauce - Low Sodium ‎ 6 7/8 oz.
- Redpack Tomato Paste, 111oz Can - CS of 6 ‎ 3/4 oz.
- Spices, pepper, black ground 1/8 tsp.
- Salt, table ‎ 1/8 tsp.
- Spices, oregano, dried leaves 3/4 tsp.
- Spices, thyme, dried leaves 3/8 tsp.
- Spices, basil, dried leaves 3/8 tsp.
- Sugars, granulated ‎ < 1/8 tsp.
- Pasta, whole grain, 51% whole wheat, remaining enriched semolina,dry (Includes foods for USDA's Food Distribution Program) spaghetti 3/4 c., 1 tbsp., 1 1/3 tsp. ‎
- Beverages, water, tap, municipal ‎ 1 qt., 1 pt., 1 2/3 c., 2/3 tsp. ‎
- Parmesan cheese topping, fat free ‎ 1/2 oz.
- Cheese, mozzarella, nonfat shredded 2/3 c., 2 5/8 tsp. ‎
- Chicken patty, frozen, cooked ‎ 3 patty
INSTRUCTIONS
- Mince onions and garlic. In a large pot, add oil on medium heat and cook onions and garlicuntil they start to turn translucent, about 1 minute.
- Add tomato products, herbs, salt, pepper, and sugar and simmer for 25 minutes. Adjust tastewith more herbs if needed.
- Cook spaghetti in boiling water for 7-10 minutes. Pasta should be tender but not mushy.
- Place chicken on a sheet try or 18x13 inch tray, with parchment paper and bake in a 350degree F oven for 15 minutes or until the internal temperature reaches 165 degrees F.
- Remove from the oven and sprinkle with parmesan and mozzarella cheese. Place in awarmer to melt cheese (chicken should not be in warmer for more than 20 minutes beforeserving).
- Mix together pasta and tomato sauce and hold hot for service. To serve, place 1/2 cup ofpasta on a tray and top with 1/2 chicken breast and sauce.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Vegetable oil, palm kernel ‎ 1 1/2 tsp.
- Onions, raw chopped 1/2 c.
- Garlic, raw ‎ 1 tbsp.
- Furmanos; 1/15OZ Tomato Sauce - Low Sodium ‎ 1 lbs., 12 1/2 oz. ‎
- Redpack Tomato Paste, 111oz Can - CS of 6 ‎ 3 oz.
- Spices, pepper, black ground 1/2 tsp.
- Salt, table ‎ 1/2 tsp.
- Spices, oregano, dried leaves 1 tbsp.
- Spices, thyme, dried leaves 1 1/2 tsp.
- Spices, basil, dried leaves 1 1/2 tsp.
- Sugars, granulated ‎ 1/4 tsp.
- Pasta, whole grain, 51% whole wheat, remaining enriched semolina, dry(Includes foods for USDA's Food Distribution Program) spaghetti 1 pt., 1 1/2 c. ‎
- Beverages, water, tap, municipal ‎ 2 gal.
- Parmesan cheese topping, fat free ‎ 2 oz.
- Cheese, mozzarella, nonfat shredded 1 pt., 1 c. ‎
- Chicken patty, frozen, cooked ‎ 12 1/2 patty
INSTRUCTIONS
- Mince onions and garlic. In a large pot, add oil on medium heat and cook onions and garlicuntil they start to turn translucent, about 1 minute.
- Add tomato products, herbs, salt, pepper, and sugar and simmer for 25 minutes. Adjust tastewith more herbs if needed.
- Cook spaghetti in boiling water for 7-10 minutes. Pasta should be tender but not mushy.
- Place chicken on a sheet try or 18x13 inch tray, with parchment paper and bake in a 350degree F oven for 15 minutes or until the internal temperature reaches 165 degrees F.
- Remove from the oven and sprinkle with parmesan and mozzarella cheese. Place in awarmer to melt cheese (chicken should not be in warmer for more than 20 minutes beforeserving).
- Mix together pasta and tomato sauce and hold hot for service. To serve, place 1/2 cup ofpasta on a tray and top with 1/2 chicken breast and sauce.
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Vegetable oil, palm kernel ‎ 2 tbsp.
- Onions, raw chopped 1 pt. ‎
- Garlic, raw ‎ 1/4 c.
- Furmanos; 1/15OZ Tomato Sauce - Low Sodium ‎ 7 lbs., 2 oz. ‎
- Redpack Tomato Paste, 111oz Can - CS of 6 ‎ 12 oz.
- Spices, pepper, black ground 2 tsp.
- Salt, table ‎ 2 tsp.
- Spices, oregano, dried leaves 1/4 c.
- Spices, thyme, dried leaves 2 tbsp.
- Spices, basil, dried leaves 2 tbsp.
- Sugars, granulated ‎ 1 tsp.
- Pasta, whole grain, 51% whole wheat, remaining enriched semolina, dry(Includes foods for USDA's Food Distribution Program) spaghetti 3 qt., 1 pt. ‎
- Beverages, water, tap, municipal ‎ 8 gal.
- Parmesan cheese topping, fat free ‎ 8 oz.
- Cheese, mozzarella, nonfat shredded 3 qt.
- Chicken patty, frozen, cooked ‎ 50 patty
INSTRUCTIONS
- Mince onions and garlic. In a large pot, add oil on medium heat and cook onions and garlicuntil they start to turn translucent, about 1 minute.
- Add tomato products, herbs, salt, pepper, and sugar and simmer for 25 minutes. Adjust tastewith more herbs if needed.
- Cook spaghetti in boiling water for 7-10 minutes. Pasta should be tender but not mushy.
- Place chicken on a sheet try or 18x13 inch tray, with parchment paper and bake in a 350degree F oven for 15 minutes or until the internal temperature reaches 165 degrees F.
- Remove from the oven and sprinkle with parmesan and mozzarella cheese. Place in awarmer to melt cheese (chicken should not be in warmer for more than 20 minutes beforeserving).
- Mix together pasta and tomato sauce and hold hot for service. To serve, place 1 cup of pastaon a tray and top with chicken breast and sauce.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Vegetable oil, palm kernel ‎ 1/4 c.
- Onions, raw chopped 1 qt.
- Garlic, raw ‎ 1/2 c.
- Furmanos; 1/15OZ Tomato Sauce - Low Sodium ‎ 14 lbs., 4 oz. ‎
- Redpack Tomato Paste, 111oz Can - CS of 6 ‎ 1 lbs., 8 oz. ‎
- Spices, pepper, black ground 1 tbsp., 1 tsp. ‎
- Salt, table ‎ 1 tbsp., 1 tsp. ‎
- Spices, oregano, dried leaves 1/2 c.
- Spices, thyme, dried leaves 1/4 c.
- Spices, basil, dried leaves 1/4 c.
- Sugars, granulated ‎ 2 tsp.
- Pasta, whole grain, 51% whole wheat, remaining enriched semolina, dry(Includes foods for USDA's Food Distribution Program) spaghetti 1 gal., 3 qt. ‎
- Beverages, water, tap, municipal ‎ 16 gal.
- Parmesan cheese topping, fat free ‎ 1 lbs.
- Cheese, mozzarella, nonfat shredded 1 gal., 2 qt. ‎
- Chicken patty, frozen, cooked ‎ 100 patty
INSTRUCTIONS
- Mince onions and garlic. In a large pot, add oil on medium heat and cook onions and garlicuntil they start to turn translucent, about 1 minute.
- Add tomato products, herbs, salt, pepper, and sugar and simmer for 25 minutes. Adjust tastewith more herbs if needed.
- Cook spaghetti in boiling water for 7-10 minutes. Pasta should be tender but not mushy.
- Place chicken on a sheet try or 18x13 inch tray, with parchment paper and bake in a 350degree F oven for 15 minutes or until the internal temperature reaches 165 degrees F.
- Remove from the oven and sprinkle with parmesan and mozzarella cheese. Place in awarmer to melt cheese (chicken should not be in warmer for more than 20 minutes beforeserving).
- Mix together pasta and tomato sauce and hold hot for service. To serve, place 1 cup of pastaon a tray and top with chicken breast and sauce.