Chicken or Turkey Noodles USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
Chicken or Turkey Noodles is an easy casserole full of chicken, whole grain spaghetti, spinach, and bell peppers in a light creamy sauce.
CACFP Adult Portion Crediting Information
1½ cups (8 oz spoodle and 4 oz spoodle) provides ½ cup vegetable (⅛ cup dark green vegetable, ¼ cup red/orange vegetable, ⅛ cup other vegetable), 2 oz equivalent meats, and 1 oz equivalent grains.
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Ingredients
 

25 Servings

    Weight

    • - - Low-sodium chicken broth
    • 1 lb 15 oz Whole-grain spaghetti noodle
    • 2 lb *Fresh onions, diced ¼”
    • 2 lb 4 oz *Fresh carrots, shredded
    • 2 oz Margarine, trans fat-free
    • 2 oz Whole-wheat flour
    • 2 lb 4 oz *Fresh bell pepper,chopped
    • - - Nonfat milk
    • - - Salt
    • - - Ground black pepper
    • - - Dried marjoram
    • - - Dried parsley
    • 2 lb *Fresh spinach, chopped
    • 3 lb 3 oz Frozen, cooked diced chicken, thawed ¼"

    Measure

    • 1 gal 2 cups Low-sodium chicken broth
    • 1 qt 2 cups Whole-grain spaghetti noodles
    • 1 qt 3 cups *Fresh onions, diced ¼”
    • 2 qt 3 cups *Fresh carrots, shredded
    • ¼ cup Margarine, trans fat-free
    • ½ cup Whole-wheat flour
    • 2 qt 3 cups *Fresh bell pepper, chopped
    • 3 cups Nonfat milk
    • 1½ tsp Salt
    • ¾ tsp Ground black pepper
    • ¾ tsp Dried marjoram
    • ¼ cup Dried parsley
    • 2 gal *Fresh spinach, chopped
    • 3 qt 1 cup Frozen, cooked diced chicken, thawed ¼"

    50 Servings

      Weight

      • - - Low-sodium chicken broth
      • 3 lb 14 oz Whole-grain spaghetti noodles
      • 4 lb *Fresh onions, diced ¼”
      • 4 lb 8 oz *Fresh carrots, shredded
      • 4 oz Margarine, trans fat-free
      • 4 oz Whole-wheat flour
      • 4 lb 8 oz *Fresh bell pepper,chopped
      • - - Nonfat milk
      • - - Salt
      • - - Ground black pepper
      • - - Dried marjoram
      • - - Dried parsley
      • 4 lb *Fresh spinach, chopped
      • 6 lb 6 oz Frozen, cooked diced chicken, thawed ¼"

      Measure

      • 2 gal 1 qt Low-sodium chicken broth
      • 3 qt Whole-grain spaghetti noodle
      • 3 qt 2 cups *Fresh onions, diced ¼”
      • 1 gal 1 qt 2 cups *Fresh carrots, shredded
      • ½ cup Margarine, trans fat-free
      • 1 cup Whole-wheat flour
      • 1 gal 1 qt 2 cups *Fresh bell pepper,chopped
      • 1 qt 2 cups Nonfat milk
      • 1 Tbsp Salt
      • 1½ tsp Ground black pepper
      • 1½ tsp Dried marjoram
      • ½ cup Dried parsley
      • 4 gal *Fresh spinach, chopped
      • 1 gal 2 qt 2 cups Frozen, cooked diced chicken, thawed ¼”

      Quantity
       

      25 Servings

        Weight

        • - - Low-sodium chicken broth
        • 1 lb 15 oz Whole-grain spaghetti noodle
        • 2 lb *Fresh onions, diced ¼”
        • 2 lb 4 oz *Fresh carrots, shredded
        • 2 oz Margarine, trans fat-free
        • 2 oz Whole-wheat flour
        • 2 lb 4 oz *Fresh bell pepper,chopped
        • - - Nonfat milk
        • - - Salt
        • - - Ground black pepper
        • - - Dried marjoram
        • - - Dried parsley
        • 2 lb *Fresh spinach, chopped
        • 3 lb 3 oz Frozen, cooked diced chicken, thawed ¼"

        Measure

        • 1 gal 2 cups Low-sodium chicken broth
        • 1 qt 2 cups Whole-grain spaghetti noodles
        • 1 qt 3 cups *Fresh onions, diced ¼”
        • 2 qt 3 cups *Fresh carrots, shredded
        • ¼ cup Margarine, trans fat-free
        • ½ cup Whole-wheat flour
        • 2 qt 3 cups *Fresh bell pepper, chopped
        • 3 cups Nonfat milk
        • 1½ tsp Salt
        • ¾ tsp Ground black pepper
        • ¾ tsp Dried marjoram
        • ¼ cup Dried parsley
        • 2 gal *Fresh spinach, chopped
        • 3 qt 1 cup Frozen, cooked diced chicken, thawed ¼"

        50 Servings

          Weight

          • - - Low-sodium chicken broth
          • 3 lb 14 oz Whole-grain spaghetti noodles
          • 4 lb *Fresh onions, diced ¼”
          • 4 lb 8 oz *Fresh carrots, shredded
          • 4 oz Margarine, trans fat-free
          • 4 oz Whole-wheat flour
          • 4 lb 8 oz *Fresh bell pepper,chopped
          • - - Nonfat milk
          • - - Salt
          • - - Ground black pepper
          • - - Dried marjoram
          • - - Dried parsley
          • 4 lb *Fresh spinach, chopped
          • 6 lb 6 oz Frozen, cooked diced chicken, thawed ¼"

          Measure

          • 2 gal 1 qt Low-sodium chicken broth
          • 3 qt Whole-grain spaghetti noodle
          • 3 qt 2 cups *Fresh onions, diced ¼”
          • 1 gal 1 qt 2 cups *Fresh carrots, shredded
          • ½ cup Margarine, trans fat-free
          • 1 cup Whole-wheat flour
          • 1 gal 1 qt 2 cups *Fresh bell pepper,chopped
          • 1 qt 2 cups Nonfat milk
          • 1 Tbsp Salt
          • 1½ tsp Ground black pepper
          • 1½ tsp Dried marjoram
          • ½ cup Dried parsley
          • 4 gal *Fresh spinach, chopped
          • 1 gal 2 qt 2 cups Frozen, cooked diced chicken, thawed ¼”

          Ingredients
           

          25 Servings

            Weight

            • - - Low-sodium chicken broth
            • 1 lb 15 oz Whole-grain spaghetti noodle
            • 2 lb *Fresh onions, diced ¼”
            • 2 lb 4 oz *Fresh carrots, shredded
            • 2 oz Margarine, trans fat-free
            • 2 oz Whole-wheat flour
            • 2 lb 4 oz *Fresh bell pepper,chopped
            • - - Nonfat milk
            • - - Salt
            • - - Ground black pepper
            • - - Dried marjoram
            • - - Dried parsley
            • 2 lb *Fresh spinach, chopped
            • 3 lb 3 oz Frozen, cooked diced chicken, thawed ¼"

            Measure

            • 1 gal 2 cups Low-sodium chicken broth
            • 1 qt 2 cups Whole-grain spaghetti noodles
            • 1 qt 3 cups *Fresh onions, diced ¼”
            • 2 qt 3 cups *Fresh carrots, shredded
            • ¼ cup Margarine, trans fat-free
            • ½ cup Whole-wheat flour
            • 2 qt 3 cups *Fresh bell pepper, chopped
            • 3 cups Nonfat milk
            • 1½ tsp Salt
            • ¾ tsp Ground black pepper
            • ¾ tsp Dried marjoram
            • ¼ cup Dried parsley
            • 2 gal *Fresh spinach, chopped
            • 3 qt 1 cup Frozen, cooked diced chicken, thawed ¼"

            50 Servings

              Weight

              • - - Low-sodium chicken broth
              • 3 lb 14 oz Whole-grain spaghetti noodles
              • 4 lb *Fresh onions, diced ¼”
              • 4 lb 8 oz *Fresh carrots, shredded
              • 4 oz Margarine, trans fat-free
              • 4 oz Whole-wheat flour
              • 4 lb 8 oz *Fresh bell pepper,chopped
              • - - Nonfat milk
              • - - Salt
              • - - Ground black pepper
              • - - Dried marjoram
              • - - Dried parsley
              • 4 lb *Fresh spinach, chopped
              • 6 lb 6 oz Frozen, cooked diced chicken, thawed ¼"

              Measure

              • 2 gal 1 qt Low-sodium chicken broth
              • 3 qt Whole-grain spaghetti noodle
              • 3 qt 2 cups *Fresh onions, diced ¼”
              • 1 gal 1 qt 2 cups *Fresh carrots, shredded
              • ½ cup Margarine, trans fat-free
              • 1 cup Whole-wheat flour
              • 1 gal 1 qt 2 cups *Fresh bell pepper,chopped
              • 1 qt 2 cups Nonfat milk
              • 1 Tbsp Salt
              • 1½ tsp Ground black pepper
              • 1½ tsp Dried marjoram
              • ½ cup Dried parsley
              • 4 gal *Fresh spinach, chopped
              • 1 gal 2 qt 2 cups Frozen, cooked diced chicken, thawed ¼”

              Quantity
               

              25 Servings

                Weight

                • - - Low-sodium chicken broth
                • 1 lb 15 oz Whole-grain spaghetti noodle
                • 2 lb *Fresh onions, diced ¼”
                • 2 lb 4 oz *Fresh carrots, shredded
                • 2 oz Margarine, trans fat-free
                • 2 oz Whole-wheat flour
                • 2 lb 4 oz *Fresh bell pepper,chopped
                • - - Nonfat milk
                • - - Salt
                • - - Ground black pepper
                • - - Dried marjoram
                • - - Dried parsley
                • 2 lb *Fresh spinach, chopped
                • 3 lb 3 oz Frozen, cooked diced chicken, thawed ¼"

                Measure

                • 1 gal 2 cups Low-sodium chicken broth
                • 1 qt 2 cups Whole-grain spaghetti noodles
                • 1 qt 3 cups *Fresh onions, diced ¼”
                • 2 qt 3 cups *Fresh carrots, shredded
                • ¼ cup Margarine, trans fat-free
                • ½ cup Whole-wheat flour
                • 2 qt 3 cups *Fresh bell pepper, chopped
                • 3 cups Nonfat milk
                • 1½ tsp Salt
                • ¾ tsp Ground black pepper
                • ¾ tsp Dried marjoram
                • ¼ cup Dried parsley
                • 2 gal *Fresh spinach, chopped
                • 3 qt 1 cup Frozen, cooked diced chicken, thawed ¼"

                50 Servings

                  Weight

                  • - - Low-sodium chicken broth
                  • 3 lb 14 oz Whole-grain spaghetti noodles
                  • 4 lb *Fresh onions, diced ¼”
                  • 4 lb 8 oz *Fresh carrots, shredded
                  • 4 oz Margarine, trans fat-free
                  • 4 oz Whole-wheat flour
                  • 4 lb 8 oz *Fresh bell pepper,chopped
                  • - - Nonfat milk
                  • - - Salt
                  • - - Ground black pepper
                  • - - Dried marjoram
                  • - - Dried parsley
                  • 4 lb *Fresh spinach, chopped
                  • 6 lb 6 oz Frozen, cooked diced chicken, thawed ¼"

                  Measure

                  • 2 gal 1 qt Low-sodium chicken broth
                  • 3 qt Whole-grain spaghetti noodle
                  • 3 qt 2 cups *Fresh onions, diced ¼”
                  • 1 gal 1 qt 2 cups *Fresh carrots, shredded
                  • ½ cup Margarine, trans fat-free
                  • 1 cup Whole-wheat flour
                  • 1 gal 1 qt 2 cups *Fresh bell pepper,chopped
                  • 1 qt 2 cups Nonfat milk
                  • 1 Tbsp Salt
                  • 1½ tsp Ground black pepper
                  • 1½ tsp Dried marjoram
                  • ½ cup Dried parsley
                  • 4 gal *Fresh spinach, chopped
                  • 1 gal 2 qt 2 cups Frozen, cooked diced chicken, thawed ¼”
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • - - Low-sodium chicken broth
                    • 1 lb 15 oz Whole-grain spaghetti noodle
                    • 2 lb *Fresh onions, diced ¼”
                    • 2 lb 4 oz *Fresh carrots, shredded
                    • 2 oz Margarine, trans fat-free
                    • 2 oz Whole-wheat flour
                    • 2 lb 4 oz *Fresh bell pepper,chopped
                    • - - Nonfat milk
                    • - - Salt
                    • - - Ground black pepper
                    • - - Dried marjoram
                    • - - Dried parsley
                    • 2 lb *Fresh spinach, chopped
                    • 3 lb 3 oz Frozen, cooked diced chicken, thawed ¼"

                    Measure

                    • 1 gal 2 cups Low-sodium chicken broth
                    • 1 qt 2 cups Whole-grain spaghetti noodles
                    • 1 qt 3 cups *Fresh onions, diced ¼”
                    • 2 qt 3 cups *Fresh carrots, shredded
                    • ¼ cup Margarine, trans fat-free
                    • ½ cup Whole-wheat flour
                    • 2 qt 3 cups *Fresh bell pepper, chopped
                    • 3 cups Nonfat milk
                    • 1½ tsp Salt
                    • ¾ tsp Ground black pepper
                    • ¾ tsp Dried marjoram
                    • ¼ cup Dried parsley
                    • 2 gal *Fresh spinach, chopped
                    • 3 qt 1 cup Frozen, cooked diced chicken, thawed ¼"

                    50 Servings

                      Weight

                      • - - Low-sodium chicken broth
                      • 3 lb 14 oz Whole-grain spaghetti noodles
                      • 4 lb *Fresh onions, diced ¼”
                      • 4 lb 8 oz *Fresh carrots, shredded
                      • 4 oz Margarine, trans fat-free
                      • 4 oz Whole-wheat flour
                      • 4 lb 8 oz *Fresh bell pepper,chopped
                      • - - Nonfat milk
                      • - - Salt
                      • - - Ground black pepper
                      • - - Dried marjoram
                      • - - Dried parsley
                      • 4 lb *Fresh spinach, chopped
                      • 6 lb 6 oz Frozen, cooked diced chicken, thawed ¼"

                      Measure

                      • 2 gal 1 qt Low-sodium chicken broth
                      • 3 qt Whole-grain spaghetti noodle
                      • 3 qt 2 cups *Fresh onions, diced ¼”
                      • 1 gal 1 qt 2 cups *Fresh carrots, shredded
                      • ½ cup Margarine, trans fat-free
                      • 1 cup Whole-wheat flour
                      • 1 gal 1 qt 2 cups *Fresh bell pepper,chopped
                      • 1 qt 2 cups Nonfat milk
                      • 1 Tbsp Salt
                      • 1½ tsp Ground black pepper
                      • 1½ tsp Dried marjoram
                      • ½ cup Dried parsley
                      • 4 gal *Fresh spinach, chopped
                      • 1 gal 2 qt 2 cups Frozen, cooked diced chicken, thawed ¼”

                      Quantity
                       

                      25 Servings

                        Weight

                        • - - Low-sodium chicken broth
                        • 1 lb 15 oz Whole-grain spaghetti noodle
                        • 2 lb *Fresh onions, diced ¼”
                        • 2 lb 4 oz *Fresh carrots, shredded
                        • 2 oz Margarine, trans fat-free
                        • 2 oz Whole-wheat flour
                        • 2 lb 4 oz *Fresh bell pepper,chopped
                        • - - Nonfat milk
                        • - - Salt
                        • - - Ground black pepper
                        • - - Dried marjoram
                        • - - Dried parsley
                        • 2 lb *Fresh spinach, chopped
                        • 3 lb 3 oz Frozen, cooked diced chicken, thawed ¼"

                        Measure

                        • 1 gal 2 cups Low-sodium chicken broth
                        • 1 qt 2 cups Whole-grain spaghetti noodles
                        • 1 qt 3 cups *Fresh onions, diced ¼”
                        • 2 qt 3 cups *Fresh carrots, shredded
                        • ¼ cup Margarine, trans fat-free
                        • ½ cup Whole-wheat flour
                        • 2 qt 3 cups *Fresh bell pepper, chopped
                        • 3 cups Nonfat milk
                        • 1½ tsp Salt
                        • ¾ tsp Ground black pepper
                        • ¾ tsp Dried marjoram
                        • ¼ cup Dried parsley
                        • 2 gal *Fresh spinach, chopped
                        • 3 qt 1 cup Frozen, cooked diced chicken, thawed ¼"

                        50 Servings

                          Weight

                          • - - Low-sodium chicken broth
                          • 3 lb 14 oz Whole-grain spaghetti noodles
                          • 4 lb *Fresh onions, diced ¼”
                          • 4 lb 8 oz *Fresh carrots, shredded
                          • 4 oz Margarine, trans fat-free
                          • 4 oz Whole-wheat flour
                          • 4 lb 8 oz *Fresh bell pepper,chopped
                          • - - Nonfat milk
                          • - - Salt
                          • - - Ground black pepper
                          • - - Dried marjoram
                          • - - Dried parsley
                          • 4 lb *Fresh spinach, chopped
                          • 6 lb 6 oz Frozen, cooked diced chicken, thawed ¼"

                          Measure

                          • 2 gal 1 qt Low-sodium chicken broth
                          • 3 qt Whole-grain spaghetti noodle
                          • 3 qt 2 cups *Fresh onions, diced ¼”
                          • 1 gal 1 qt 2 cups *Fresh carrots, shredded
                          • ½ cup Margarine, trans fat-free
                          • 1 cup Whole-wheat flour
                          • 1 gal 1 qt 2 cups *Fresh bell pepper,chopped
                          • 1 qt 2 cups Nonfat milk
                          • 1 Tbsp Salt
                          • 1½ tsp Ground black pepper
                          • 1½ tsp Dried marjoram
                          • ½ cup Dried parsley
                          • 4 gal *Fresh spinach, chopped
                          • 1 gal 2 qt 2 cups Frozen, cooked diced chicken, thawed ¼”
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • - - Low-sodium chicken broth
                            • 1 lb 15 oz Whole-grain spaghetti noodle
                            • 2 lb *Fresh onions, diced ¼”
                            • 2 lb 4 oz *Fresh carrots, shredded
                            • 2 oz Margarine, trans fat-free
                            • 2 oz Whole-wheat flour
                            • 2 lb 4 oz *Fresh bell pepper,chopped
                            • - - Nonfat milk
                            • - - Salt
                            • - - Ground black pepper
                            • - - Dried marjoram
                            • - - Dried parsley
                            • 2 lb *Fresh spinach, chopped
                            • 3 lb 3 oz Frozen, cooked diced chicken, thawed ¼"

                            Measure

                            • 1 gal 2 cups Low-sodium chicken broth
                            • 1 qt 2 cups Whole-grain spaghetti noodles
                            • 1 qt 3 cups *Fresh onions, diced ¼”
                            • 2 qt 3 cups *Fresh carrots, shredded
                            • ¼ cup Margarine, trans fat-free
                            • ½ cup Whole-wheat flour
                            • 2 qt 3 cups *Fresh bell pepper, chopped
                            • 3 cups Nonfat milk
                            • 1½ tsp Salt
                            • ¾ tsp Ground black pepper
                            • ¾ tsp Dried marjoram
                            • ¼ cup Dried parsley
                            • 2 gal *Fresh spinach, chopped
                            • 3 qt 1 cup Frozen, cooked diced chicken, thawed ¼"

                            50 Servings

                              Weight

                              • - - Low-sodium chicken broth
                              • 3 lb 14 oz Whole-grain spaghetti noodles
                              • 4 lb *Fresh onions, diced ¼”
                              • 4 lb 8 oz *Fresh carrots, shredded
                              • 4 oz Margarine, trans fat-free
                              • 4 oz Whole-wheat flour
                              • 4 lb 8 oz *Fresh bell pepper,chopped
                              • - - Nonfat milk
                              • - - Salt
                              • - - Ground black pepper
                              • - - Dried marjoram
                              • - - Dried parsley
                              • 4 lb *Fresh spinach, chopped
                              • 6 lb 6 oz Frozen, cooked diced chicken, thawed ¼"

                              Measure

                              • 2 gal 1 qt Low-sodium chicken broth
                              • 3 qt Whole-grain spaghetti noodle
                              • 3 qt 2 cups *Fresh onions, diced ¼”
                              • 1 gal 1 qt 2 cups *Fresh carrots, shredded
                              • ½ cup Margarine, trans fat-free
                              • 1 cup Whole-wheat flour
                              • 1 gal 1 qt 2 cups *Fresh bell pepper,chopped
                              • 1 qt 2 cups Nonfat milk
                              • 1 Tbsp Salt
                              • 1½ tsp Ground black pepper
                              • 1½ tsp Dried marjoram
                              • ½ cup Dried parsley
                              • 4 gal *Fresh spinach, chopped
                              • 1 gal 2 qt 2 cups Frozen, cooked diced chicken, thawed ¼”

                              Quantity
                               

                              25 Servings

                                Weight

                                • - - Low-sodium chicken broth
                                • 1 lb 15 oz Whole-grain spaghetti noodle
                                • 2 lb *Fresh onions, diced ¼”
                                • 2 lb 4 oz *Fresh carrots, shredded
                                • 2 oz Margarine, trans fat-free
                                • 2 oz Whole-wheat flour
                                • 2 lb 4 oz *Fresh bell pepper,chopped
                                • - - Nonfat milk
                                • - - Salt
                                • - - Ground black pepper
                                • - - Dried marjoram
                                • - - Dried parsley
                                • 2 lb *Fresh spinach, chopped
                                • 3 lb 3 oz Frozen, cooked diced chicken, thawed ¼"

                                Measure

                                • 1 gal 2 cups Low-sodium chicken broth
                                • 1 qt 2 cups Whole-grain spaghetti noodles
                                • 1 qt 3 cups *Fresh onions, diced ¼”
                                • 2 qt 3 cups *Fresh carrots, shredded
                                • ¼ cup Margarine, trans fat-free
                                • ½ cup Whole-wheat flour
                                • 2 qt 3 cups *Fresh bell pepper, chopped
                                • 3 cups Nonfat milk
                                • 1½ tsp Salt
                                • ¾ tsp Ground black pepper
                                • ¾ tsp Dried marjoram
                                • ¼ cup Dried parsley
                                • 2 gal *Fresh spinach, chopped
                                • 3 qt 1 cup Frozen, cooked diced chicken, thawed ¼"

                                50 Servings

                                  Weight

                                  • - - Low-sodium chicken broth
                                  • 3 lb 14 oz Whole-grain spaghetti noodles
                                  • 4 lb *Fresh onions, diced ¼”
                                  • 4 lb 8 oz *Fresh carrots, shredded
                                  • 4 oz Margarine, trans fat-free
                                  • 4 oz Whole-wheat flour
                                  • 4 lb 8 oz *Fresh bell pepper,chopped
                                  • - - Nonfat milk
                                  • - - Salt
                                  • - - Ground black pepper
                                  • - - Dried marjoram
                                  • - - Dried parsley
                                  • 4 lb *Fresh spinach, chopped
                                  • 6 lb 6 oz Frozen, cooked diced chicken, thawed ¼"

                                  Measure

                                  • 2 gal 1 qt Low-sodium chicken broth
                                  • 3 qt Whole-grain spaghetti noodle
                                  • 3 qt 2 cups *Fresh onions, diced ¼”
                                  • 1 gal 1 qt 2 cups *Fresh carrots, shredded
                                  • ½ cup Margarine, trans fat-free
                                  • 1 cup Whole-wheat flour
                                  • 1 gal 1 qt 2 cups *Fresh bell pepper,chopped
                                  • 1 qt 2 cups Nonfat milk
                                  • 1 Tbsp Salt
                                  • 1½ tsp Ground black pepper
                                  • 1½ tsp Dried marjoram
                                  • ½ cup Dried parsley
                                  • 4 gal *Fresh spinach, chopped
                                  • 1 gal 2 qt 2 cups Frozen, cooked diced chicken, thawed ¼”
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • - - Low-sodium chicken broth
                                    • 1 lb 15 oz Whole-grain spaghetti noodle
                                    • 2 lb *Fresh onions, diced ¼”
                                    • 2 lb 4 oz *Fresh carrots, shredded
                                    • 2 oz Margarine, trans fat-free
                                    • 2 oz Whole-wheat flour
                                    • 2 lb 4 oz *Fresh bell pepper,chopped
                                    • - - Nonfat milk
                                    • - - Salt
                                    • - - Ground black pepper
                                    • - - Dried marjoram
                                    • - - Dried parsley
                                    • 2 lb *Fresh spinach, chopped
                                    • 3 lb 3 oz Frozen, cooked diced chicken, thawed ¼"

                                    Measure

                                    • 1 gal 2 cups Low-sodium chicken broth
                                    • 1 qt 2 cups Whole-grain spaghetti noodles
                                    • 1 qt 3 cups *Fresh onions, diced ¼”
                                    • 2 qt 3 cups *Fresh carrots, shredded
                                    • ¼ cup Margarine, trans fat-free
                                    • ½ cup Whole-wheat flour
                                    • 2 qt 3 cups *Fresh bell pepper, chopped
                                    • 3 cups Nonfat milk
                                    • 1½ tsp Salt
                                    • ¾ tsp Ground black pepper
                                    • ¾ tsp Dried marjoram
                                    • ¼ cup Dried parsley
                                    • 2 gal *Fresh spinach, chopped
                                    • 3 qt 1 cup Frozen, cooked diced chicken, thawed ¼"

                                    50 Servings

                                      Weight

                                      • - - Low-sodium chicken broth
                                      • 3 lb 14 oz Whole-grain spaghetti noodles
                                      • 4 lb *Fresh onions, diced ¼”
                                      • 4 lb 8 oz *Fresh carrots, shredded
                                      • 4 oz Margarine, trans fat-free
                                      • 4 oz Whole-wheat flour
                                      • 4 lb 8 oz *Fresh bell pepper,chopped
                                      • - - Nonfat milk
                                      • - - Salt
                                      • - - Ground black pepper
                                      • - - Dried marjoram
                                      • - - Dried parsley
                                      • 4 lb *Fresh spinach, chopped
                                      • 6 lb 6 oz Frozen, cooked diced chicken, thawed ¼"

                                      Measure

                                      • 2 gal 1 qt Low-sodium chicken broth
                                      • 3 qt Whole-grain spaghetti noodle
                                      • 3 qt 2 cups *Fresh onions, diced ¼”
                                      • 1 gal 1 qt 2 cups *Fresh carrots, shredded
                                      • ½ cup Margarine, trans fat-free
                                      • 1 cup Whole-wheat flour
                                      • 1 gal 1 qt 2 cups *Fresh bell pepper,chopped
                                      • 1 qt 2 cups Nonfat milk
                                      • 1 Tbsp Salt
                                      • 1½ tsp Ground black pepper
                                      • 1½ tsp Dried marjoram
                                      • ½ cup Dried parsley
                                      • 4 gal *Fresh spinach, chopped
                                      • 1 gal 2 qt 2 cups Frozen, cooked diced chicken, thawed ¼”

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • - - Low-sodium chicken broth
                                        • 1 lb 15 oz Whole-grain spaghetti noodle
                                        • 2 lb *Fresh onions, diced ¼”
                                        • 2 lb 4 oz *Fresh carrots, shredded
                                        • 2 oz Margarine, trans fat-free
                                        • 2 oz Whole-wheat flour
                                        • 2 lb 4 oz *Fresh bell pepper,chopped
                                        • - - Nonfat milk
                                        • - - Salt
                                        • - - Ground black pepper
                                        • - - Dried marjoram
                                        • - - Dried parsley
                                        • 2 lb *Fresh spinach, chopped
                                        • 3 lb 3 oz Frozen, cooked diced chicken, thawed ¼"

                                        Measure

                                        • 1 gal 2 cups Low-sodium chicken broth
                                        • 1 qt 2 cups Whole-grain spaghetti noodles
                                        • 1 qt 3 cups *Fresh onions, diced ¼”
                                        • 2 qt 3 cups *Fresh carrots, shredded
                                        • ¼ cup Margarine, trans fat-free
                                        • ½ cup Whole-wheat flour
                                        • 2 qt 3 cups *Fresh bell pepper, chopped
                                        • 3 cups Nonfat milk
                                        • 1½ tsp Salt
                                        • ¾ tsp Ground black pepper
                                        • ¾ tsp Dried marjoram
                                        • ¼ cup Dried parsley
                                        • 2 gal *Fresh spinach, chopped
                                        • 3 qt 1 cup Frozen, cooked diced chicken, thawed ¼"

                                        50 Servings

                                          Weight

                                          • - - Low-sodium chicken broth
                                          • 3 lb 14 oz Whole-grain spaghetti noodles
                                          • 4 lb *Fresh onions, diced ¼”
                                          • 4 lb 8 oz *Fresh carrots, shredded
                                          • 4 oz Margarine, trans fat-free
                                          • 4 oz Whole-wheat flour
                                          • 4 lb 8 oz *Fresh bell pepper,chopped
                                          • - - Nonfat milk
                                          • - - Salt
                                          • - - Ground black pepper
                                          • - - Dried marjoram
                                          • - - Dried parsley
                                          • 4 lb *Fresh spinach, chopped
                                          • 6 lb 6 oz Frozen, cooked diced chicken, thawed ¼"

                                          Measure

                                          • 2 gal 1 qt Low-sodium chicken broth
                                          • 3 qt Whole-grain spaghetti noodle
                                          • 3 qt 2 cups *Fresh onions, diced ¼”
                                          • 1 gal 1 qt 2 cups *Fresh carrots, shredded
                                          • ½ cup Margarine, trans fat-free
                                          • 1 cup Whole-wheat flour
                                          • 1 gal 1 qt 2 cups *Fresh bell pepper,chopped
                                          • 1 qt 2 cups Nonfat milk
                                          • 1 Tbsp Salt
                                          • 1½ tsp Ground black pepper
                                          • 1½ tsp Dried marjoram
                                          • ½ cup Dried parsley
                                          • 4 gal *Fresh spinach, chopped
                                          • 1 gal 2 qt 2 cups Frozen, cooked diced chicken, thawed ¼”
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Heat chicken broth to a rolling boil.
                                          • Slowly add pasta. Stir constantly until water boils again. Cook about 6 minutes or until al dente. Stir occasionally.
                                            DO NOT OVERCOOK OR DRAIN.
                                          • Add onions and carrots. Remove from heat. Set aside for step 7.
                                          • In a medium stockpot, melt margarine uncovered over medium heat.
                                          • Add flour. Stir well for 1 minute.
                                          • Add milk. Stir frequently until smooth and free of lumps. Bring to a boil. Remove from heat.
                                          • Add flour mixture, salt, pepper, marjoram, parsley, and chicken to pasta mixture. Heat uncovered over medium heat for 3 minutes. Stir until thickened
                                          • Fold in spinach over medium heat for 3 minutes.
                                          • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
                                          • Transfer to a steam table pan (12" x 20" x 2½").
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                          • Critical Control Point: Hold for hot service at 140 °F or higher.
                                          • Serve 1½ cups (portion with 8 oz spoodle and 4 oz spoodle).

                                          Nutrition INFORMATION

                                          Chicken or Turkey Noodles USDA Recipe for Adults in CACFP
                                          Amount Per Serving
                                           
                                          1 ½ cup (8 oz and 4 oz spoodle)
                                          Calories
                                          318
                                          Total Fat
                                           
                                          7
                                          g
                                          11
                                          %
                                          Saturated Fat
                                           
                                          2
                                          g
                                          13
                                          %
                                          Cholesterol
                                           
                                          82
                                          mg
                                          27
                                          %
                                          Sodium
                                           
                                          347
                                          mg
                                          15
                                          %
                                          Total Carbohydrate
                                           
                                          39
                                          g
                                          13
                                          %
                                          Dietary Fiber
                                           
                                          4
                                          g
                                          17
                                          %
                                          Total Sugars
                                           
                                          7
                                          g
                                          8
                                          %
                                          Protein
                                           
                                          24
                                          g
                                          48
                                          %
                                          Vitamin A
                                           
                                          498
                                          mcg
                                          Vitamin C
                                           
                                          35
                                          mg
                                          42
                                          %
                                          Vitamin D
                                           
                                          27
                                          IU
                                          180
                                          %
                                          Calcium
                                           
                                          117
                                          mg
                                          12
                                          %
                                          Iron
                                           
                                          4
                                          mg
                                          22
                                          %
                                          Potassium
                                           
                                          721
                                          mg
                                          21
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          25 Servings:
                                          Fresh onions: 2 lb 9 oz
                                          Fresh carrots: 2 lb 7 oz
                                          Fresh bell peppers: 3 lb 1 oz
                                          Fresh spinach: 1 lb 15 oz
                                          50 Servings:
                                          Fresh onions: 5 lb 2 oz
                                          Fresh carrots: 4 lb 14 oz
                                          Fresh bell peppers: 6 lb 2 oz
                                          Fresh spinach: 3 lb 14 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Cooking Process #2: Same Day Service.
                                          Yield / Volume
                                          25 Servings:
                                          About 19 lb 2 oz
                                          About 2 gal 3 qt/1 steam table pan
                                          (12" x 20" x 2½").
                                          50 Servings:
                                          About 38 lb 4 oz
                                          About 5 gal 2 qt/2 steam table pans
                                          (12" x 20" x 2½").