Chicken or Turkey Noodles USDA Recipe for Adults in CACFP
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.
25 Servings
Calories: 318
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”
-
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”
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).
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.
Nutrition
Serving: 1½ cup (8 oz and 4 oz spoodle) | Calories: 318 | Total Carbohydrate: 39g | Protein: 24g | Total Fat: 7g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 347mg | Potassium: 721mg | Dietary Fiber: 4g | Total Sugars: 7g | Vitamin C: 35mg | Vitamin D: 27IU | Calcium: 117mg | Iron: 4mg | Vitamin A: 498mcg