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5 from 1 vote

Chicken or Turkey Noodles USDA Recipe for Family Child Care

Chicken or Turkey Noodles is an easy casserole full of chicken, whole grain spaghetti, spinach, and bell peppers in a light creamy sauce.
CACFP Home Childcare Crediting Information
1 cup (8 oz spoodle) provides ¼ cup vegetable (⅛ cup red/orange vegetable, ⅛ cup other vegetable), 1 oz equivalent meat, and 1 oz equivalent grains.
Prep Time20 minutes
Cook Time15 minutes
Course: Main Course
Keyword: Recipes for Home
Age Group: Ages 3-5, Ages 6-18
Serving Size: 6
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Main Dish (Entrée)
Program Meal Component: Grains, Meats, Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Boil
Season: Fall, Spring
6 Servings
Calories: 244

Ingredients

  • 2 cups Low-sodium chicken broth
  • 1 qt or 7 oz Whole grain spaghetti noodles, broken in half
  • 1½ cups or 6 oz Fresh onions, diced
  • 4 cups or 6 oz Fresh carrots, shredded
  • 1 Tbsp Margarine, trans fat-free
  • 2 Tbsp Whole-wheat flour
  • ¾ cup or 6 oz Nonfat milk
  • ¼ tsp Salt
  • ¼ tsp Black pepper
  • ¼ tsp Dried marjoram
  • ⅛ cup Dried parsley
  • 3½ cups or 2 oz Fresh spinach, chopped
  • 1½ cups or 7 oz Cooked diced chicken, thawed

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  • 2 cups Low-sodium chicken broth
  • 1 qt or 7 oz Whole grain spaghetti noodles, broken in half
  • 1½ cups or 6 oz Fresh onions, diced
  • 4 cups or 6 oz Fresh carrots, shredded
  • 1 Tbsp Margarine, trans fat-free
  • 2 Tbsp Whole-wheat flour
  • ¾ cup or 6 oz Nonfat milk
  • ¼ tsp Salt
  • ¼ tsp Black pepper
  • ¼ tsp Dried marjoram
  • ⅛ cup Dried parsley
  • 3½ cups or 2 oz Fresh spinach, chopped
  • 1½ cups or 7 oz Cooked diced chicken, thawed

Instructions

  • Heat chicken broth to a rolling boil in a medium saucepan.
  • Slowly add pasta. Stir constantly until broth boils again. Cook about 6 minutes or until al dente. Stir occasionally.
    DO NOT DRAIN BROTH OR OVERCOOK.
  • Add onions and carrots to pasta. Remove from heat.
    Set aside for step 7.
  • In a medium saucepan, melt margarine uncovered over medium heat.
  • Add flour. Stir well for 1 minute.
  • Add milk. Stir mixture frequently until smooth and free of lumps. Bring mixture to a boil. Remove from heat.
  • Add milk mixture, salt, pepper, marjoram, parsley, and chicken to pasta mixture. Heat uncovered over medium heat for 3 minutes. Stir until thickened.
  • Add spinach. Stir well over medium heat.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Transfer to a baking dish (9” x 13” x 2”).
  • Critical Control Point: Hold at 140 °F or higher until served.
  • Serve 1 cup (portion with 1 cup measuring cup or 8 oz spoodle).

Nutrition

Serving: 1cup (8 oz spoodle) | Calories: 244 | Total Carbohydrate: 34g | Protein: 16g | Total Fat: 5g | Saturated Fat: 2g | Cholesterol: 63mg | Sodium: 222mg | Potassium: 421mg | Dietary Fiber: 3g | Total Sugars: 6g | Vitamin C: 24mg | Vitamin D: 26IU | Calcium: 79mg | Iron: 2mg | Vitamin A: 288mcg