Chicken Alfredo With a Twist USDA Recipe for Child Care Centers
Age Group: Ages 6-18
Serving Size: 25-50
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.CACFP CREDITING INFORMATION1 cup (8 fl oz spoodle) provides: 2¼ oz equivalent meat/meat alternate and 1¼ oz equivalent grains.
Ingredients
25 Servings
Weight
- - - Water
- 2 lb Rotini pasta, whole-grain, dry
- 4 lb 11 oz Low-fat, reduced-sodium cream of chicken soup, condensed
- - - Fat-free half and half
- - - Ground white pepper
- - - Garlic powder
- 8½ oz Parmesan cheese, grated
- 3 lb 4 oz Frozen, cooked diced chicken, thawed, ½" pieces
Measure
- 3 gal Water
- 2 qt 2¾ cups Rotini pasta, whole-grain, dry
- 2 qt 1⅜ cups (1½ No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
- 1 qt 2 cups Fat-free half and half
- 1 tsp Ground white pepper
- ½ tsp Garlic powder
- 3 cups Parmesan cheese, grated
- 2 qt 2½ cups Frozen, cooked diced chicken, thawed, ½” pieces
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 pepper
- 1½ qt Parmesan cheese, grated
- 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½” pieces
Quantity
25 Servings
Weight
- - - Water
- 2 lb Rotini pasta, whole-grain, dry
- 4 lb 11 oz Low-fat, reduced-sodium cream of chicken soup, condensed
- - - Fat-free half and half
- - - Ground white pepper
- - - Garlic powder
- 8½ oz Parmesan cheese, grated
- 3 lb 4 oz Frozen, cooked diced chicken, thawed, ½" pieces
Measure
- 3 gal Water
- 2 qt 2¾ cups Rotini pasta, whole-grain, dry
- 2 qt 1⅜ cups (1½ No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
- 1 qt 2 cups Fat-free half and half
- 1 tsp Ground white pepper
- ½ tsp Garlic powder
- 3 cups Parmesan cheese, grated
- 2 qt 2½ cups Frozen, cooked diced chicken, thawed, ½” pieces
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 pepper
- 1½ qt Parmesan cheese, grated
- 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½” pieces
Ingredients
25 Servings
Weight
- - - Water
- 2 lb Rotini pasta, whole-grain, dry
- 4 lb 11 oz Low-fat, reduced-sodium cream of chicken soup, condensed
- - - Fat-free half and half
- - - Ground white pepper
- - - Garlic powder
- 8½ oz Parmesan cheese, grated
- 3 lb 4 oz Frozen, cooked diced chicken, thawed, ½" pieces
Measure
- 3 gal Water
- 2 qt 2¾ cups Rotini pasta, whole-grain, dry
- 2 qt 1⅜ cups (1½ No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
- 1 qt 2 cups Fat-free half and half
- 1 tsp Ground white pepper
- ½ tsp Garlic powder
- 3 cups Parmesan cheese, grated
- 2 qt 2½ cups Frozen, cooked diced chicken, thawed, ½” pieces
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 pepper
- 1½ qt Parmesan cheese, grated
- 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½” pieces
Quantity
25 Servings
Weight
- - - Water
- 2 lb Rotini pasta, whole-grain, dry
- 4 lb 11 oz Low-fat, reduced-sodium cream of chicken soup, condensed
- - - Fat-free half and half
- - - Ground white pepper
- - - Garlic powder
- 8½ oz Parmesan cheese, grated
- 3 lb 4 oz Frozen, cooked diced chicken, thawed, ½" pieces
Measure
- 3 gal Water
- 2 qt 2¾ cups Rotini pasta, whole-grain, dry
- 2 qt 1⅜ cups (1½ No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
- 1 qt 2 cups Fat-free half and half
- 1 tsp Ground white pepper
- ½ tsp Garlic powder
- 3 cups Parmesan cheese, grated
- 2 qt 2½ cups Frozen, cooked diced chicken, thawed, ½” pieces
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 pepper
- 1½ qt Parmesan cheese, grated
- 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½” pieces
*See Marketing Guide
Ingredients
25 Servings
Weight
- - - Water
- 2 lb Rotini pasta, whole-grain, dry
- 4 lb 11 oz Low-fat, reduced-sodium cream of chicken soup, condensed
- - - Fat-free half and half
- - - Ground white pepper
- - - Garlic powder
- 8½ oz Parmesan cheese, grated
- 3 lb 4 oz Frozen, cooked diced chicken, thawed, ½" pieces
Measure
- 3 gal Water
- 2 qt 2¾ cups Rotini pasta, whole-grain, dry
- 2 qt 1⅜ cups (1½ No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
- 1 qt 2 cups Fat-free half and half
- 1 tsp Ground white pepper
- ½ tsp Garlic powder
- 3 cups Parmesan cheese, grated
- 2 qt 2½ cups Frozen, cooked diced chicken, thawed, ½” pieces
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 pepper
- 1½ qt Parmesan cheese, grated
- 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½” pieces
Quantity
25 Servings
Weight
- - - Water
- 2 lb Rotini pasta, whole-grain, dry
- 4 lb 11 oz Low-fat, reduced-sodium cream of chicken soup, condensed
- - - Fat-free half and half
- - - Ground white pepper
- - - Garlic powder
- 8½ oz Parmesan cheese, grated
- 3 lb 4 oz Frozen, cooked diced chicken, thawed, ½" pieces
Measure
- 3 gal Water
- 2 qt 2¾ cups Rotini pasta, whole-grain, dry
- 2 qt 1⅜ cups (1½ No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
- 1 qt 2 cups Fat-free half and half
- 1 tsp Ground white pepper
- ½ tsp Garlic powder
- 3 cups Parmesan cheese, grated
- 2 qt 2½ cups Frozen, cooked diced chicken, thawed, ½” pieces
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 pepper
- 1½ qt Parmesan cheese, grated
- 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½” pieces
*See Marketing Guide
Ingredients
25 Servings
Weight
- - - Water
- 2 lb Rotini pasta, whole-grain, dry
- 4 lb 11 oz Low-fat, reduced-sodium cream of chicken soup, condensed
- - - Fat-free half and half
- - - Ground white pepper
- - - Garlic powder
- 8½ oz Parmesan cheese, grated
- 3 lb 4 oz Frozen, cooked diced chicken, thawed, ½" pieces
Measure
- 3 gal Water
- 2 qt 2¾ cups Rotini pasta, whole-grain, dry
- 2 qt 1⅜ cups (1½ No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
- 1 qt 2 cups Fat-free half and half
- 1 tsp Ground white pepper
- ½ tsp Garlic powder
- 3 cups Parmesan cheese, grated
- 2 qt 2½ cups Frozen, cooked diced chicken, thawed, ½” pieces
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 pepper
- 1½ qt Parmesan cheese, grated
- 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½” pieces
Quantity
25 Servings
Weight
- - - Water
- 2 lb Rotini pasta, whole-grain, dry
- 4 lb 11 oz Low-fat, reduced-sodium cream of chicken soup, condensed
- - - Fat-free half and half
- - - Ground white pepper
- - - Garlic powder
- 8½ oz Parmesan cheese, grated
- 3 lb 4 oz Frozen, cooked diced chicken, thawed, ½" pieces
Measure
- 3 gal Water
- 2 qt 2¾ cups Rotini pasta, whole-grain, dry
- 2 qt 1⅜ cups (1½ No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
- 1 qt 2 cups Fat-free half and half
- 1 tsp Ground white pepper
- ½ tsp Garlic powder
- 3 cups Parmesan cheese, grated
- 2 qt 2½ cups Frozen, cooked diced chicken, thawed, ½” pieces
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 pepper
- 1½ qt Parmesan cheese, grated
- 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½” pieces
*See Marketing Guide
Ingredients
25 Servings
Weight
- - - Water
- 2 lb Rotini pasta, whole-grain, dry
- 4 lb 11 oz Low-fat, reduced-sodium cream of chicken soup, condensed
- - - Fat-free half and half
- - - Ground white pepper
- - - Garlic powder
- 8½ oz Parmesan cheese, grated
- 3 lb 4 oz Frozen, cooked diced chicken, thawed, ½" pieces
Measure
- 3 gal Water
- 2 qt 2¾ cups Rotini pasta, whole-grain, dry
- 2 qt 1⅜ cups (1½ No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
- 1 qt 2 cups Fat-free half and half
- 1 tsp Ground white pepper
- ½ tsp Garlic powder
- 3 cups Parmesan cheese, grated
- 2 qt 2½ cups Frozen, cooked diced chicken, thawed, ½” pieces
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 pepper
- 1½ qt Parmesan cheese, grated
- 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½” pieces
Quantity
25 Servings
Weight
- - - Water
- 2 lb Rotini pasta, whole-grain, dry
- 4 lb 11 oz Low-fat, reduced-sodium cream of chicken soup, condensed
- - - Fat-free half and half
- - - Ground white pepper
- - - Garlic powder
- 8½ oz Parmesan cheese, grated
- 3 lb 4 oz Frozen, cooked diced chicken, thawed, ½" pieces
Measure
- 3 gal Water
- 2 qt 2¾ cups Rotini pasta, whole-grain, dry
- 2 qt 1⅜ cups (1½ No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
- 1 qt 2 cups Fat-free half and half
- 1 tsp Ground white pepper
- ½ tsp Garlic powder
- 3 cups Parmesan cheese, grated
- 2 qt 2½ cups Frozen, cooked diced chicken, thawed, ½” pieces
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 pepper
- 1½ qt Parmesan cheese, grated
- 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½” pieces
*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 25 servings, use 1 pan.For 50 servings, use 2 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 Child Care Centers
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 Carbohydrate 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
25 Servings:
About 13 lb About 1 gal 2 qt/1 steam table pan
50 Servings:
About 26 lb 8 oz About 3 gal/2 steam table pans