Chic' Penne (1st Place Winner) USDA Recipe for Family Child Care
Age Group: Ages 3-5
Serving Size: 6
This whole-wheat pasta dish is bright and fun with fresh broccoli, chicken, and melted cheese that is sure to please.CACFP CREDITING INFORMATION 1½ cups provides 1 oz equivalent meat/meat alternate, ⅛ cup vegetable, and 1¾ oz equivalent grains.
Ingredients
- 3 cups Penne pasta, whole-wheat, dry (12 oz)
- 1 tsp Granulated garlic
- 2 cups Fresh broccoli florets
- 1 cup Cooked diced chicken, ½" pieces (4 oz)
- 1½ cups Fat-free half and half
- 1 Tbsp Enriched all-purpose flour
- ⅛ cup Low-sodium chicken broth
- 1 tsp Salt
- ½ tsp Ground black pepper
- ½ cup Reduced-fat cheddar cheese, shredded (2 oz)
- ½ cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded (2 oz)
Quantity
- 3 cups Penne pasta, whole-wheat, dry (12 oz)
- 1 tsp Granulated garlic
- 2 cups Fresh broccoli florets
- 1 cup Cooked diced chicken, ½" pieces (4 oz)
- 1½ cups Fat-free half and half
- 1 Tbsp Enriched all-purpose flour
- ⅛ cup Low-sodium chicken broth
- 1 tsp Salt
- ½ tsp Ground black pepper
- ½ cup Reduced-fat cheddar cheese, shredded (2 oz)
- ½ cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded (2 oz)
Ingredients
- 3 cups Penne pasta, whole-wheat, dry (12 oz)
- 1 tsp Granulated garlic
- 2 cups Fresh broccoli florets
- 1 cup Cooked diced chicken, ½" pieces (4 oz)
- 1½ cups Fat-free half and half
- 1 Tbsp Enriched all-purpose flour
- ⅛ cup Low-sodium chicken broth
- 1 tsp Salt
- ½ tsp Ground black pepper
- ½ cup Reduced-fat cheddar cheese, shredded (2 oz)
- ½ cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded (2 oz)
Quantity
- 3 cups Penne pasta, whole-wheat, dry (12 oz)
- 1 tsp Granulated garlic
- 2 cups Fresh broccoli florets
- 1 cup Cooked diced chicken, ½" pieces (4 oz)
- 1½ cups Fat-free half and half
- 1 Tbsp Enriched all-purpose flour
- ⅛ cup Low-sodium chicken broth
- 1 tsp Salt
- ½ tsp Ground black pepper
- ½ cup Reduced-fat cheddar cheese, shredded (2 oz)
- ½ cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded (2 oz)
*See Marketing Guide
Ingredients
- 3 cups Penne pasta, whole-wheat, dry (12 oz)
- 1 tsp Granulated garlic
- 2 cups Fresh broccoli florets
- 1 cup Cooked diced chicken, ½" pieces (4 oz)
- 1½ cups Fat-free half and half
- 1 Tbsp Enriched all-purpose flour
- ⅛ cup Low-sodium chicken broth
- 1 tsp Salt
- ½ tsp Ground black pepper
- ½ cup Reduced-fat cheddar cheese, shredded (2 oz)
- ½ cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded (2 oz)
Quantity
- 3 cups Penne pasta, whole-wheat, dry (12 oz)
- 1 tsp Granulated garlic
- 2 cups Fresh broccoli florets
- 1 cup Cooked diced chicken, ½" pieces (4 oz)
- 1½ cups Fat-free half and half
- 1 Tbsp Enriched all-purpose flour
- ⅛ cup Low-sodium chicken broth
- 1 tsp Salt
- ½ tsp Ground black pepper
- ½ cup Reduced-fat cheddar cheese, shredded (2 oz)
- ½ cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded (2 oz)
*See Marketing Guide
Ingredients
- 3 cups Penne pasta, whole-wheat, dry (12 oz)
- 1 tsp Granulated garlic
- 2 cups Fresh broccoli florets
- 1 cup Cooked diced chicken, ½" pieces (4 oz)
- 1½ cups Fat-free half and half
- 1 Tbsp Enriched all-purpose flour
- ⅛ cup Low-sodium chicken broth
- 1 tsp Salt
- ½ tsp Ground black pepper
- ½ cup Reduced-fat cheddar cheese, shredded (2 oz)
- ½ cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded (2 oz)
Quantity
- 3 cups Penne pasta, whole-wheat, dry (12 oz)
- 1 tsp Granulated garlic
- 2 cups Fresh broccoli florets
- 1 cup Cooked diced chicken, ½" pieces (4 oz)
- 1½ cups Fat-free half and half
- 1 Tbsp Enriched all-purpose flour
- ⅛ cup Low-sodium chicken broth
- 1 tsp Salt
- ½ tsp Ground black pepper
- ½ cup Reduced-fat cheddar cheese, shredded (2 oz)
- ½ cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded (2 oz)
*See Marketing Guide
Ingredients
- 3 cups Penne pasta, whole-wheat, dry (12 oz)
- 1 tsp Granulated garlic
- 2 cups Fresh broccoli florets
- 1 cup Cooked diced chicken, ½" pieces (4 oz)
- 1½ cups Fat-free half and half
- 1 Tbsp Enriched all-purpose flour
- ⅛ cup Low-sodium chicken broth
- 1 tsp Salt
- ½ tsp Ground black pepper
- ½ cup Reduced-fat cheddar cheese, shredded (2 oz)
- ½ cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded (2 oz)
Quantity
- 3 cups Penne pasta, whole-wheat, dry (12 oz)
- 1 tsp Granulated garlic
- 2 cups Fresh broccoli florets
- 1 cup Cooked diced chicken, ½" pieces (4 oz)
- 1½ cups Fat-free half and half
- 1 Tbsp Enriched all-purpose flour
- ⅛ cup Low-sodium chicken broth
- 1 tsp Salt
- ½ tsp Ground black pepper
- ½ cup Reduced-fat cheddar cheese, shredded (2 oz)
- ½ cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded (2 oz)
*See Marketing Guide
Instructions
- Preheat oven to 350 °F.
- In a large pot, bring 2 quarts water to a boil. Gradually stir in pasta and return to a boil. Cook uncovered for 8-10 minutes or until tender. Do not overcook. Drain well. Toss pasta with ½ teaspoon garlic.
- Fill a medium pot with water and bring to a boil. Add broccoli florets and cook for 5 minutes. Drain well. Sprinkle with remaining garlic.
- Transfer pasta and broccoli to a medium casserole dish (about 8” x 11”) coated with nonstick cooking spray. Add chicken. Mix well.
- In a small mixing bowl, mix ½ cup half and half with flour. Whisk to remove lumps.
- In a medium skillet, heat chicken broth, salt, pepper, and remaining half and half. Stir constantly. Stir in half and half/flour mixture. Stir constantly and bring to a boil.
- Reduce heat to low. Stir frequently for 5 minutes. Sauce will thicken. Add cheese and stir until cheese melts. Remove from heat. Pour sauce over broccoli/pasta mixture.
- Cover casserole dish with lid or with foil. Bake at 350 °F for 8 minutes. Heat to an internal temperature of 165 °F or higher for at least 15 seconds (use a food thermometer to check the internal temperature). Remove from oven.Serve hot.
Nutrition INFORMATION
Nutrition Facts
Chic' Penne (1st Place Winner) USDA Recipe for Family Child Care
Amount Per Serving 1 ½ cup servings.
Calories 300
Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 2g13%
Cholesterol 26mg9%
Sodium 418mg18%
Total Carbohydrate 44g15%
Dietary Fiber 6g25%
Protein 19g38%
Vitamin A 618IU12%
Vitamin C 17mg21%
Calcium 231mg23%
Iron 2mg11%
*
*Marketing Guide
Yield / Volume