Chicken or Turkey Noodles USDA Recipe for Family Child Care
Age Group: Ages 3-5, Ages 6-18
Serving Size: 6
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 Information1 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.
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
Quantity
- 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
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
Quantity
- 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
*See Marketing Guide
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
Quantity
- 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
*See Marketing Guide
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
Quantity
- 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
*See Marketing Guide
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
Quantity
- 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
*See Marketing Guide
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 INFORMATION
Nutrition Facts
Chicken or Turkey Noodles USDA Recipe for Family Child Care
Amount Per Serving 1 cup (8 oz spoodle)
Calories 244
Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Saturated Fat 2g13%
Cholesterol 63mg21%
Sodium 222mg10%
Potassium 421mg12%
Total Carbohydrate 34g11%
Dietary Fiber 3g13%
Total Sugars 6g7%
Protein 16g32%
Vitamin C 24mg29%
Vitamin D 26IU173%
Calcium 79mg8%
Iron 2mg11%
Vitamin A 288mcg
*
*Marketing Guide
Yield / Volume