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 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.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes

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

Chicken or Turkey Noodles USDA Recipe for Family Child Care
Amount Per Serving
 
1 cup (8 oz spoodle)
Calories
244
Total Fat
 
5
g
8
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
63
mg
21
%
Sodium
 
222
mg
10
%
Total Carbohydrate
 
34
g
11
%
Dietary Fiber
 
3
g
13
%
Total Sugars
 
6
g
7
%
Protein
 
16
g
32
%
Vitamin A
 
288
mcg
Vitamin C
 
24
mg
29
%
Vitamin D
 
26
IU
173
%
Calcium
 
79
mg
8
%
Iron
 
2
mg
11
%
Potassium
 
421
mg
12
%
N/A=data not available
*Marketing Guide
Yield / Volume