Chicken Alfredo With a Twist USDA Recipe for Schools

3 from 62 votes

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 INFORMATION

1 cup (8 fl oz spoodle) provides 2¼ oz equivalent meat and 1¼ oz equivalent grains.

Course: Main Course

Cuisine: Italian

Keyword: Schools

Age Group: Ages 6-18

Serving Size: 50-100

Program Type: School Meals

Program Meal Type: Lunch, Supper

Conventional Meal Category: Main Dish (Entrée)

Program Meal Component: Grains, Meats, Meat Alternates

Meal Service Temperature: Hot

Cooking Method: Boil

50 Servings

Calories: 344.92

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"

-

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"

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).

Notes

Keep noodles and sauce separate until serving time to maintain consistency of sauce. Sauce will thicken upon standing.

Nutrition