Chicken Alfredo With a Twist USDA Recipe for Schools
This rich and creamy recipe gives ordinary chicken alfredo a healthy twist, combining fat-free half and half with canned cream of chicken soup and whole-grain rotini noodles.NSLP/SBP CREDITING INFORMATION1 cup (8 fl oz spoodle) provides 2¼ oz equivalent meat and 1¼ oz equivalent grains.
Ingredients
50 Servings
Weight
- - - Water
- 4 lb Rotini pasta, whole-grain, dry
- 9 lb 6 oz Low-fat, reduced-sodium cream of chicken soup, condensed
- - - Fat-free half and half
- - - Ground white pepper
- - - Garlic powder
- 1 lb 1 oz Parmesan cheese, grated
- 6 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces
Measure
- 6 gal Water
- 5 qt 1½ cups Rotini pasta, whole-grain, dry
- 1 gal ¾ qt (3 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
- 3 qt Fat-free half and half
- 2 tsp Ground white pepper
- 1 tsp Garlic powder
- 1½ qt Parmesan cheese, grated
- 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½" pieces
100 Servings
Weight
- - - Water
- 8 lb Rotini pasta, whole-grain
- 18 lb 12 oz Low-fat, reduced-sodium cream of chicken soup, condensed
- - - Fat-free half and half
- - - Ground white pepper
- - - Garlic powder
- 2 lb 2 oz Parmesan cheese, grated
- 13 lb Frozen, cooked diced chicken, thawed, ½" pieces
Measure
- 12 gal Water
- 2 gal 2¾ qt Rotini pasta, whole-grain, dry
- 2 gal 1½ qt (6 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
- 1 gal 2 qt Fat-free half and half
- 1 Tbsp 1 tsp Ground white pepper
- 2 tsp Garlic powder
- 3 qt Parmesan cheese, grated
- 2 gal 2½ qt Frozen, cooked diced chicken, thawed, ½"
Quantity
50 Servings
Weight
- - - Water
- 4 lb Rotini pasta, whole-grain, dry
- 9 lb 6 oz Low-fat, reduced-sodium cream of chicken soup, condensed
- - - Fat-free half and half
- - - Ground white pepper
- - - Garlic powder
- 1 lb 1 oz Parmesan cheese, grated
- 6 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces
Measure
- 6 gal Water
- 5 qt 1½ cups Rotini pasta, whole-grain, dry
- 1 gal ¾ qt (3 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
- 3 qt Fat-free half and half
- 2 tsp Ground white pepper
- 1 tsp Garlic powder
- 1½ qt Parmesan cheese, grated
- 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½" pieces
100 Servings
Weight
- - - Water
- 8 lb Rotini pasta, whole-grain
- 18 lb 12 oz Low-fat, reduced-sodium cream of chicken soup, condensed
- - - Fat-free half and half
- - - Ground white pepper
- - - Garlic powder
- 2 lb 2 oz Parmesan cheese, grated
- 13 lb Frozen, cooked diced chicken, thawed, ½" pieces
Measure
- 12 gal Water
- 2 gal 2¾ qt Rotini pasta, whole-grain, dry
- 2 gal 1½ qt (6 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
- 1 gal 2 qt Fat-free half and half
- 1 Tbsp 1 tsp Ground white pepper
- 2 tsp Garlic powder
- 3 qt Parmesan cheese, grated
- 2 gal 2½ qt Frozen, cooked diced chicken, thawed, ½"
Ingredients
50 Servings
Weight
- - - Water
- 4 lb Rotini pasta, whole-grain, dry
- 9 lb 6 oz Low-fat, reduced-sodium cream of chicken soup, condensed
- - - Fat-free half and half
- - - Ground white pepper
- - - Garlic powder
- 1 lb 1 oz Parmesan cheese, grated
- 6 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces
Measure
- 6 gal Water
- 5 qt 1½ cups Rotini pasta, whole-grain, dry
- 1 gal ¾ qt (3 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
- 3 qt Fat-free half and half
- 2 tsp Ground white pepper
- 1 tsp Garlic powder
- 1½ qt Parmesan cheese, grated
- 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½" pieces
100 Servings
Weight
- - - Water
- 8 lb Rotini pasta, whole-grain
- 18 lb 12 oz Low-fat, reduced-sodium cream of chicken soup, condensed
- - - Fat-free half and half
- - - Ground white pepper
- - - Garlic powder
- 2 lb 2 oz Parmesan cheese, grated
- 13 lb Frozen, cooked diced chicken, thawed, ½" pieces
Measure
- 12 gal Water
- 2 gal 2¾ qt Rotini pasta, whole-grain, dry
- 2 gal 1½ qt (6 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
- 1 gal 2 qt Fat-free half and half
- 1 Tbsp 1 tsp Ground white pepper
- 2 tsp Garlic powder
- 3 qt Parmesan cheese, grated
- 2 gal 2½ qt Frozen, cooked diced chicken, thawed, ½"
Quantity
50 Servings
Weight
- - - Water
- 4 lb Rotini pasta, whole-grain, dry
- 9 lb 6 oz Low-fat, reduced-sodium cream of chicken soup, condensed
- - - Fat-free half and half
- - - Ground white pepper
- - - Garlic powder
- 1 lb 1 oz Parmesan cheese, grated
- 6 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces
Measure
- 6 gal Water
- 5 qt 1½ cups Rotini pasta, whole-grain, dry
- 1 gal ¾ qt (3 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
- 3 qt Fat-free half and half
- 2 tsp Ground white pepper
- 1 tsp Garlic powder
- 1½ qt Parmesan cheese, grated
- 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½" pieces
100 Servings
Weight
- - - Water
- 8 lb Rotini pasta, whole-grain
- 18 lb 12 oz Low-fat, reduced-sodium cream of chicken soup, condensed
- - - Fat-free half and half
- - - Ground white pepper
- - - Garlic powder
- 2 lb 2 oz Parmesan cheese, grated
- 13 lb Frozen, cooked diced chicken, thawed, ½" pieces
Measure
- 12 gal Water
- 2 gal 2¾ qt Rotini pasta, whole-grain, dry
- 2 gal 1½ qt (6 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
- 1 gal 2 qt Fat-free half and half
- 1 Tbsp 1 tsp Ground white pepper
- 2 tsp Garlic powder
- 3 qt Parmesan cheese, grated
- 2 gal 2½ qt Frozen, cooked diced chicken, thawed, ½"
*See Marketing Guide
Ingredients
50 Servings
Weight
- - - Water
- 4 lb Rotini pasta, whole-grain, dry
- 9 lb 6 oz Low-fat, reduced-sodium cream of chicken soup, condensed
- - - Fat-free half and half
- - - Ground white pepper
- - - Garlic powder
- 1 lb 1 oz Parmesan cheese, grated
- 6 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces
Measure
- 6 gal Water
- 5 qt 1½ cups Rotini pasta, whole-grain, dry
- 1 gal ¾ qt (3 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
- 3 qt Fat-free half and half
- 2 tsp Ground white pepper
- 1 tsp Garlic powder
- 1½ qt Parmesan cheese, grated
- 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½" pieces
100 Servings
Weight
- - - Water
- 8 lb Rotini pasta, whole-grain
- 18 lb 12 oz Low-fat, reduced-sodium cream of chicken soup, condensed
- - - Fat-free half and half
- - - Ground white pepper
- - - Garlic powder
- 2 lb 2 oz Parmesan cheese, grated
- 13 lb Frozen, cooked diced chicken, thawed, ½" pieces
Measure
- 12 gal Water
- 2 gal 2¾ qt Rotini pasta, whole-grain, dry
- 2 gal 1½ qt (6 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
- 1 gal 2 qt Fat-free half and half
- 1 Tbsp 1 tsp Ground white pepper
- 2 tsp Garlic powder
- 3 qt Parmesan cheese, grated
- 2 gal 2½ qt Frozen, cooked diced chicken, thawed, ½"
Quantity
50 Servings
Weight
- - - Water
- 4 lb Rotini pasta, whole-grain, dry
- 9 lb 6 oz Low-fat, reduced-sodium cream of chicken soup, condensed
- - - Fat-free half and half
- - - Ground white pepper
- - - Garlic powder
- 1 lb 1 oz Parmesan cheese, grated
- 6 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces
Measure
- 6 gal Water
- 5 qt 1½ cups Rotini pasta, whole-grain, dry
- 1 gal ¾ qt (3 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
- 3 qt Fat-free half and half
- 2 tsp Ground white pepper
- 1 tsp Garlic powder
- 1½ qt Parmesan cheese, grated
- 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½" pieces
100 Servings
Weight
- - - Water
- 8 lb Rotini pasta, whole-grain
- 18 lb 12 oz Low-fat, reduced-sodium cream of chicken soup, condensed
- - - Fat-free half and half
- - - Ground white pepper
- - - Garlic powder
- 2 lb 2 oz Parmesan cheese, grated
- 13 lb Frozen, cooked diced chicken, thawed, ½" pieces
Measure
- 12 gal Water
- 2 gal 2¾ qt Rotini pasta, whole-grain, dry
- 2 gal 1½ qt (6 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
- 1 gal 2 qt Fat-free half and half
- 1 Tbsp 1 tsp Ground white pepper
- 2 tsp Garlic powder
- 3 qt Parmesan cheese, grated
- 2 gal 2½ qt Frozen, cooked diced chicken, thawed, ½"
*See Marketing Guide
Ingredients
50 Servings
Weight
- - - Water
- 4 lb Rotini pasta, whole-grain, dry
- 9 lb 6 oz Low-fat, reduced-sodium cream of chicken soup, condensed
- - - Fat-free half and half
- - - Ground white pepper
- - - Garlic powder
- 1 lb 1 oz Parmesan cheese, grated
- 6 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces
Measure
- 6 gal Water
- 5 qt 1½ cups Rotini pasta, whole-grain, dry
- 1 gal ¾ qt (3 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
- 3 qt Fat-free half and half
- 2 tsp Ground white pepper
- 1 tsp Garlic powder
- 1½ qt Parmesan cheese, grated
- 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½" pieces
100 Servings
Weight
- - - Water
- 8 lb Rotini pasta, whole-grain
- 18 lb 12 oz Low-fat, reduced-sodium cream of chicken soup, condensed
- - - Fat-free half and half
- - - Ground white pepper
- - - Garlic powder
- 2 lb 2 oz Parmesan cheese, grated
- 13 lb Frozen, cooked diced chicken, thawed, ½" pieces
Measure
- 12 gal Water
- 2 gal 2¾ qt Rotini pasta, whole-grain, dry
- 2 gal 1½ qt (6 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
- 1 gal 2 qt Fat-free half and half
- 1 Tbsp 1 tsp Ground white pepper
- 2 tsp Garlic powder
- 3 qt Parmesan cheese, grated
- 2 gal 2½ qt Frozen, cooked diced chicken, thawed, ½"
Quantity
50 Servings
Weight
- - - Water
- 4 lb Rotini pasta, whole-grain, dry
- 9 lb 6 oz Low-fat, reduced-sodium cream of chicken soup, condensed
- - - Fat-free half and half
- - - Ground white pepper
- - - Garlic powder
- 1 lb 1 oz Parmesan cheese, grated
- 6 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces
Measure
- 6 gal Water
- 5 qt 1½ cups Rotini pasta, whole-grain, dry
- 1 gal ¾ qt (3 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
- 3 qt Fat-free half and half
- 2 tsp Ground white pepper
- 1 tsp Garlic powder
- 1½ qt Parmesan cheese, grated
- 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½" pieces
100 Servings
Weight
- - - Water
- 8 lb Rotini pasta, whole-grain
- 18 lb 12 oz Low-fat, reduced-sodium cream of chicken soup, condensed
- - - Fat-free half and half
- - - Ground white pepper
- - - Garlic powder
- 2 lb 2 oz Parmesan cheese, grated
- 13 lb Frozen, cooked diced chicken, thawed, ½" pieces
Measure
- 12 gal Water
- 2 gal 2¾ qt Rotini pasta, whole-grain, dry
- 2 gal 1½ qt (6 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
- 1 gal 2 qt Fat-free half and half
- 1 Tbsp 1 tsp Ground white pepper
- 2 tsp Garlic powder
- 3 qt Parmesan cheese, grated
- 2 gal 2½ qt Frozen, cooked diced chicken, thawed, ½"
*See Marketing Guide
Ingredients
50 Servings
Weight
- - - Water
- 4 lb Rotini pasta, whole-grain, dry
- 9 lb 6 oz Low-fat, reduced-sodium cream of chicken soup, condensed
- - - Fat-free half and half
- - - Ground white pepper
- - - Garlic powder
- 1 lb 1 oz Parmesan cheese, grated
- 6 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces
Measure
- 6 gal Water
- 5 qt 1½ cups Rotini pasta, whole-grain, dry
- 1 gal ¾ qt (3 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
- 3 qt Fat-free half and half
- 2 tsp Ground white pepper
- 1 tsp Garlic powder
- 1½ qt Parmesan cheese, grated
- 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½" pieces
100 Servings
Weight
- - - Water
- 8 lb Rotini pasta, whole-grain
- 18 lb 12 oz Low-fat, reduced-sodium cream of chicken soup, condensed
- - - Fat-free half and half
- - - Ground white pepper
- - - Garlic powder
- 2 lb 2 oz Parmesan cheese, grated
- 13 lb Frozen, cooked diced chicken, thawed, ½" pieces
Measure
- 12 gal Water
- 2 gal 2¾ qt Rotini pasta, whole-grain, dry
- 2 gal 1½ qt (6 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
- 1 gal 2 qt Fat-free half and half
- 1 Tbsp 1 tsp Ground white pepper
- 2 tsp Garlic powder
- 3 qt Parmesan cheese, grated
- 2 gal 2½ qt Frozen, cooked diced chicken, thawed, ½"
Quantity
50 Servings
Weight
- - - Water
- 4 lb Rotini pasta, whole-grain, dry
- 9 lb 6 oz Low-fat, reduced-sodium cream of chicken soup, condensed
- - - Fat-free half and half
- - - Ground white pepper
- - - Garlic powder
- 1 lb 1 oz Parmesan cheese, grated
- 6 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces
Measure
- 6 gal Water
- 5 qt 1½ cups Rotini pasta, whole-grain, dry
- 1 gal ¾ qt (3 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
- 3 qt Fat-free half and half
- 2 tsp Ground white pepper
- 1 tsp Garlic powder
- 1½ qt Parmesan cheese, grated
- 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½" pieces
100 Servings
Weight
- - - Water
- 8 lb Rotini pasta, whole-grain
- 18 lb 12 oz Low-fat, reduced-sodium cream of chicken soup, condensed
- - - Fat-free half and half
- - - Ground white pepper
- - - Garlic powder
- 2 lb 2 oz Parmesan cheese, grated
- 13 lb Frozen, cooked diced chicken, thawed, ½" pieces
Measure
- 12 gal Water
- 2 gal 2¾ qt Rotini pasta, whole-grain, dry
- 2 gal 1½ qt (6 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
- 1 gal 2 qt Fat-free half and half
- 1 Tbsp 1 tsp Ground white pepper
- 2 tsp Garlic powder
- 3 qt Parmesan cheese, grated
- 2 gal 2½ qt Frozen, cooked diced chicken, thawed, ½"
*See Marketing Guide
Instructions
- Heat water to a rolling boil.
- Slowly add pasta. Stir constantly, until water boils again. Cook about 8 minutes or until al dente; stir occasionally. DO NOT OVERCOOK. Drain well.
- Pour into steam table pans (12” x 20” x 4”).For 50 servings, use 2 pans.For 100 servings, use 4 pans.Critical Control Point: Hold pasta at 135 °F or higher.
- Combine soup, half and half, pepper, garlic, Parmesan cheese, and chicken. Cook over medium heat for 5-10 minutes, stirring often.Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
- Combine noodles and sauce immediately before serving.
- Critical Control Point: Hold for hot service at 135 °F or higher.
- Portion with 8 fl oz spoodle (1 cup).
Nutrition INFORMATION
Nutrition Facts
Chicken Alfredo With a Twist USDA Recipe for Schools
Amount Per Serving 1 cup (8 fl oz spoodle)
Calories 344.92
Calories from Fat 73
% Daily Value*
Total Fat 8.16g13%
Saturated Fat 3.59g22%
Cholesterol 68.68mg23%
Sodium 571.55mg25%
Total Carbohydrates 40.85g14%
Dietary Fiber 2.67g11%
Protein 29.71g59%
Vitamin A 449.55IU9%
Vitamin C 0.38mg0%
Calcium 173.98mg17%
Iron 2.34mg13%
*
*Marketing Guide
Notes
Keep noodles and sauce separate until serving time to maintain consistency of sauce. Sauce will thicken upon standing.
Yield / Volume
50 Servings:
About 26 lb 8 oz
About 3 gal/3 steam table pans
100 Servings:
About 51 lb
About 6 gal/4 steam table pans