Chic' Penne USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
This multi-grain pasta dish is bright and fun with fresh broccoli, chicken, and melted cheese that is sure to please.
NSLP/SBP CREDITING INFORMATION
1½ cups (two 6 fl oz spoodles) provides 1 oz equivalent meat/meat alternate, 3/8 cup dark green vegetable, and 1¾ oz equivalent grains.
3.16 from 13 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/schools/Chic' Penne D-53r School color.pdf

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Ingredients
 

50 Servings

    Weight

    • - - Water
    • 6 lb Penne pasta, multi-grain, dry
    • - - Granulated garlic
    • 3 lb 2 oz *Fresh broccoli florets, chopped 1"
    • 2 lb Frozen, cooked diced chicken, thawed, ½" pieces
    • - - Low-sodium chicken broth
    • - - Salt
    • - - Ground black pepper
    • - - Nonfat milk
    • - - Enriched all-purpose flour
    • 1 lb Reduced-fat cheddar cheese, shredded
    • 1 lb Low-fat mozzarella cheese, low moisture, part-skim, shredded

    Measure

    • 3 gal Water
    • 1 gal 3½ qt Penne pasta, multi-grain, dry
    • 2 Tbsp 2 tsp Granulated garlic
    • 1 gal 1½ qt *Fresh broccoli florets, chopped 1"
    • 1 qt 2½ cups Frozen, cooked diced chicken, thawed, ½" pieces
    • 1 cup Low-sodium chicken broth
    • 2 Tbsp Salt
    • 1 Tbsp 1 tsp Ground black pepper
    • 2 qt 3 cups Nonfat milk
    • ½ cup Enriched all-purpose flour
    • 1 qt Reduced-fat cheddar cheese, shredded
    • 1 qt Low-fat mozzarella cheese, low moisture, part-skim, shredded

    100 Servings

      Weight

      • - - Water
      • 12 lb Penne pasta, multi-grain, dry
      • 3½ oz Granulated garlic
      • 6 lb 4 oz *Fresh broccoli florets, chopped 1"
      • 4 lb Frozen, cooked diced chicken, thawed, ½" pieces
      • - - Low-sodium chicken broth
      • - - Salt
      • - - Ground black pepper
      • - - Nonfat milk
      • 2½ oz Enriched all-purpose flour
      • 2 lb Reduced-fat cheddar cheese, shredded
      • 2 lb Low-fat mozzarella cheese, low moisture, part-skim, shredded

      Measure

      • 6 gal Water
      • 3 gal 3 qt Penne pasta, multi-grain, dry
      • ¼ cup 1⅓ Tbsp Granulated garlic
      • 2 gal 3 qt *Fresh broccoli florets, chopped 1"
      • 3 qt 1 cup Frozen, cooked diced chicken, thawed, ½" pieces
      • 2 cups Low-sodium chicken broth
      • ¼ cup Salt
      • 2 Tbsp 2 tsp Ground black pepper
      • 1 gal 1½ qt Nonfat milk
      • 1 cup Enriched all-purpose flour
      • 2 qt Reduced-fat cheddar cheese, shredded
      • 2 qt Low-fat mozzarella cheese, low moisture, part-skim, shredded

      Quantity
       

      50 Servings

        Weight

        • - - Water
        • 6 lb Penne pasta, multi-grain, dry
        • - - Granulated garlic
        • 3 lb 2 oz *Fresh broccoli florets, chopped 1"
        • 2 lb Frozen, cooked diced chicken, thawed, ½" pieces
        • - - Low-sodium chicken broth
        • - - Salt
        • - - Ground black pepper
        • - - Nonfat milk
        • - - Enriched all-purpose flour
        • 1 lb Reduced-fat cheddar cheese, shredded
        • 1 lb Low-fat mozzarella cheese, low moisture, part-skim, shredded

        Measure

        • 3 gal Water
        • 1 gal 3½ qt Penne pasta, multi-grain, dry
        • 2 Tbsp 2 tsp Granulated garlic
        • 1 gal 1½ qt *Fresh broccoli florets, chopped 1"
        • 1 qt 2½ cups Frozen, cooked diced chicken, thawed, ½" pieces
        • 1 cup Low-sodium chicken broth
        • 2 Tbsp Salt
        • 1 Tbsp 1 tsp Ground black pepper
        • 2 qt 3 cups Nonfat milk
        • ½ cup Enriched all-purpose flour
        • 1 qt Reduced-fat cheddar cheese, shredded
        • 1 qt Low-fat mozzarella cheese, low moisture, part-skim, shredded

        100 Servings

          Weight

          • - - Water
          • 12 lb Penne pasta, multi-grain, dry
          • 3½ oz Granulated garlic
          • 6 lb 4 oz *Fresh broccoli florets, chopped 1"
          • 4 lb Frozen, cooked diced chicken, thawed, ½" pieces
          • - - Low-sodium chicken broth
          • - - Salt
          • - - Ground black pepper
          • - - Nonfat milk
          • 2½ oz Enriched all-purpose flour
          • 2 lb Reduced-fat cheddar cheese, shredded
          • 2 lb Low-fat mozzarella cheese, low moisture, part-skim, shredded

          Measure

          • 6 gal Water
          • 3 gal 3 qt Penne pasta, multi-grain, dry
          • ¼ cup 1⅓ Tbsp Granulated garlic
          • 2 gal 3 qt *Fresh broccoli florets, chopped 1"
          • 3 qt 1 cup Frozen, cooked diced chicken, thawed, ½" pieces
          • 2 cups Low-sodium chicken broth
          • ¼ cup Salt
          • 2 Tbsp 2 tsp Ground black pepper
          • 1 gal 1½ qt Nonfat milk
          • 1 cup Enriched all-purpose flour
          • 2 qt Reduced-fat cheddar cheese, shredded
          • 2 qt Low-fat mozzarella cheese, low moisture, part-skim, shredded

          Ingredients
           

          50 Servings

            Weight

            • - - Water
            • 6 lb Penne pasta, multi-grain, dry
            • - - Granulated garlic
            • 3 lb 2 oz *Fresh broccoli florets, chopped 1"
            • 2 lb Frozen, cooked diced chicken, thawed, ½" pieces
            • - - Low-sodium chicken broth
            • - - Salt
            • - - Ground black pepper
            • - - Nonfat milk
            • - - Enriched all-purpose flour
            • 1 lb Reduced-fat cheddar cheese, shredded
            • 1 lb Low-fat mozzarella cheese, low moisture, part-skim, shredded

            Measure

            • 3 gal Water
            • 1 gal 3½ qt Penne pasta, multi-grain, dry
            • 2 Tbsp 2 tsp Granulated garlic
            • 1 gal 1½ qt *Fresh broccoli florets, chopped 1"
            • 1 qt 2½ cups Frozen, cooked diced chicken, thawed, ½" pieces
            • 1 cup Low-sodium chicken broth
            • 2 Tbsp Salt
            • 1 Tbsp 1 tsp Ground black pepper
            • 2 qt 3 cups Nonfat milk
            • ½ cup Enriched all-purpose flour
            • 1 qt Reduced-fat cheddar cheese, shredded
            • 1 qt Low-fat mozzarella cheese, low moisture, part-skim, shredded

            100 Servings

              Weight

              • - - Water
              • 12 lb Penne pasta, multi-grain, dry
              • 3½ oz Granulated garlic
              • 6 lb 4 oz *Fresh broccoli florets, chopped 1"
              • 4 lb Frozen, cooked diced chicken, thawed, ½" pieces
              • - - Low-sodium chicken broth
              • - - Salt
              • - - Ground black pepper
              • - - Nonfat milk
              • 2½ oz Enriched all-purpose flour
              • 2 lb Reduced-fat cheddar cheese, shredded
              • 2 lb Low-fat mozzarella cheese, low moisture, part-skim, shredded

              Measure

              • 6 gal Water
              • 3 gal 3 qt Penne pasta, multi-grain, dry
              • ¼ cup 1⅓ Tbsp Granulated garlic
              • 2 gal 3 qt *Fresh broccoli florets, chopped 1"
              • 3 qt 1 cup Frozen, cooked diced chicken, thawed, ½" pieces
              • 2 cups Low-sodium chicken broth
              • ¼ cup Salt
              • 2 Tbsp 2 tsp Ground black pepper
              • 1 gal 1½ qt Nonfat milk
              • 1 cup Enriched all-purpose flour
              • 2 qt Reduced-fat cheddar cheese, shredded
              • 2 qt Low-fat mozzarella cheese, low moisture, part-skim, shredded

              Quantity
               

              50 Servings

                Weight

                • - - Water
                • 6 lb Penne pasta, multi-grain, dry
                • - - Granulated garlic
                • 3 lb 2 oz *Fresh broccoli florets, chopped 1"
                • 2 lb Frozen, cooked diced chicken, thawed, ½" pieces
                • - - Low-sodium chicken broth
                • - - Salt
                • - - Ground black pepper
                • - - Nonfat milk
                • - - Enriched all-purpose flour
                • 1 lb Reduced-fat cheddar cheese, shredded
                • 1 lb Low-fat mozzarella cheese, low moisture, part-skim, shredded

                Measure

                • 3 gal Water
                • 1 gal 3½ qt Penne pasta, multi-grain, dry
                • 2 Tbsp 2 tsp Granulated garlic
                • 1 gal 1½ qt *Fresh broccoli florets, chopped 1"
                • 1 qt 2½ cups Frozen, cooked diced chicken, thawed, ½" pieces
                • 1 cup Low-sodium chicken broth
                • 2 Tbsp Salt
                • 1 Tbsp 1 tsp Ground black pepper
                • 2 qt 3 cups Nonfat milk
                • ½ cup Enriched all-purpose flour
                • 1 qt Reduced-fat cheddar cheese, shredded
                • 1 qt Low-fat mozzarella cheese, low moisture, part-skim, shredded

                100 Servings

                  Weight

                  • - - Water
                  • 12 lb Penne pasta, multi-grain, dry
                  • 3½ oz Granulated garlic
                  • 6 lb 4 oz *Fresh broccoli florets, chopped 1"
                  • 4 lb Frozen, cooked diced chicken, thawed, ½" pieces
                  • - - Low-sodium chicken broth
                  • - - Salt
                  • - - Ground black pepper
                  • - - Nonfat milk
                  • 2½ oz Enriched all-purpose flour
                  • 2 lb Reduced-fat cheddar cheese, shredded
                  • 2 lb Low-fat mozzarella cheese, low moisture, part-skim, shredded

                  Measure

                  • 6 gal Water
                  • 3 gal 3 qt Penne pasta, multi-grain, dry
                  • ¼ cup 1⅓ Tbsp Granulated garlic
                  • 2 gal 3 qt *Fresh broccoli florets, chopped 1"
                  • 3 qt 1 cup Frozen, cooked diced chicken, thawed, ½" pieces
                  • 2 cups Low-sodium chicken broth
                  • ¼ cup Salt
                  • 2 Tbsp 2 tsp Ground black pepper
                  • 1 gal 1½ qt Nonfat milk
                  • 1 cup Enriched all-purpose flour
                  • 2 qt Reduced-fat cheddar cheese, shredded
                  • 2 qt Low-fat mozzarella cheese, low moisture, part-skim, shredded
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • - - Water
                    • 6 lb Penne pasta, multi-grain, dry
                    • - - Granulated garlic
                    • 3 lb 2 oz *Fresh broccoli florets, chopped 1"
                    • 2 lb Frozen, cooked diced chicken, thawed, ½" pieces
                    • - - Low-sodium chicken broth
                    • - - Salt
                    • - - Ground black pepper
                    • - - Nonfat milk
                    • - - Enriched all-purpose flour
                    • 1 lb Reduced-fat cheddar cheese, shredded
                    • 1 lb Low-fat mozzarella cheese, low moisture, part-skim, shredded

                    Measure

                    • 3 gal Water
                    • 1 gal 3½ qt Penne pasta, multi-grain, dry
                    • 2 Tbsp 2 tsp Granulated garlic
                    • 1 gal 1½ qt *Fresh broccoli florets, chopped 1"
                    • 1 qt 2½ cups Frozen, cooked diced chicken, thawed, ½" pieces
                    • 1 cup Low-sodium chicken broth
                    • 2 Tbsp Salt
                    • 1 Tbsp 1 tsp Ground black pepper
                    • 2 qt 3 cups Nonfat milk
                    • ½ cup Enriched all-purpose flour
                    • 1 qt Reduced-fat cheddar cheese, shredded
                    • 1 qt Low-fat mozzarella cheese, low moisture, part-skim, shredded

                    100 Servings

                      Weight

                      • - - Water
                      • 12 lb Penne pasta, multi-grain, dry
                      • 3½ oz Granulated garlic
                      • 6 lb 4 oz *Fresh broccoli florets, chopped 1"
                      • 4 lb Frozen, cooked diced chicken, thawed, ½" pieces
                      • - - Low-sodium chicken broth
                      • - - Salt
                      • - - Ground black pepper
                      • - - Nonfat milk
                      • 2½ oz Enriched all-purpose flour
                      • 2 lb Reduced-fat cheddar cheese, shredded
                      • 2 lb Low-fat mozzarella cheese, low moisture, part-skim, shredded

                      Measure

                      • 6 gal Water
                      • 3 gal 3 qt Penne pasta, multi-grain, dry
                      • ¼ cup 1⅓ Tbsp Granulated garlic
                      • 2 gal 3 qt *Fresh broccoli florets, chopped 1"
                      • 3 qt 1 cup Frozen, cooked diced chicken, thawed, ½" pieces
                      • 2 cups Low-sodium chicken broth
                      • ¼ cup Salt
                      • 2 Tbsp 2 tsp Ground black pepper
                      • 1 gal 1½ qt Nonfat milk
                      • 1 cup Enriched all-purpose flour
                      • 2 qt Reduced-fat cheddar cheese, shredded
                      • 2 qt Low-fat mozzarella cheese, low moisture, part-skim, shredded

                      Quantity
                       

                      50 Servings

                        Weight

                        • - - Water
                        • 6 lb Penne pasta, multi-grain, dry
                        • - - Granulated garlic
                        • 3 lb 2 oz *Fresh broccoli florets, chopped 1"
                        • 2 lb Frozen, cooked diced chicken, thawed, ½" pieces
                        • - - Low-sodium chicken broth
                        • - - Salt
                        • - - Ground black pepper
                        • - - Nonfat milk
                        • - - Enriched all-purpose flour
                        • 1 lb Reduced-fat cheddar cheese, shredded
                        • 1 lb Low-fat mozzarella cheese, low moisture, part-skim, shredded

                        Measure

                        • 3 gal Water
                        • 1 gal 3½ qt Penne pasta, multi-grain, dry
                        • 2 Tbsp 2 tsp Granulated garlic
                        • 1 gal 1½ qt *Fresh broccoli florets, chopped 1"
                        • 1 qt 2½ cups Frozen, cooked diced chicken, thawed, ½" pieces
                        • 1 cup Low-sodium chicken broth
                        • 2 Tbsp Salt
                        • 1 Tbsp 1 tsp Ground black pepper
                        • 2 qt 3 cups Nonfat milk
                        • ½ cup Enriched all-purpose flour
                        • 1 qt Reduced-fat cheddar cheese, shredded
                        • 1 qt Low-fat mozzarella cheese, low moisture, part-skim, shredded

                        100 Servings

                          Weight

                          • - - Water
                          • 12 lb Penne pasta, multi-grain, dry
                          • 3½ oz Granulated garlic
                          • 6 lb 4 oz *Fresh broccoli florets, chopped 1"
                          • 4 lb Frozen, cooked diced chicken, thawed, ½" pieces
                          • - - Low-sodium chicken broth
                          • - - Salt
                          • - - Ground black pepper
                          • - - Nonfat milk
                          • 2½ oz Enriched all-purpose flour
                          • 2 lb Reduced-fat cheddar cheese, shredded
                          • 2 lb Low-fat mozzarella cheese, low moisture, part-skim, shredded

                          Measure

                          • 6 gal Water
                          • 3 gal 3 qt Penne pasta, multi-grain, dry
                          • ¼ cup 1⅓ Tbsp Granulated garlic
                          • 2 gal 3 qt *Fresh broccoli florets, chopped 1"
                          • 3 qt 1 cup Frozen, cooked diced chicken, thawed, ½" pieces
                          • 2 cups Low-sodium chicken broth
                          • ¼ cup Salt
                          • 2 Tbsp 2 tsp Ground black pepper
                          • 1 gal 1½ qt Nonfat milk
                          • 1 cup Enriched all-purpose flour
                          • 2 qt Reduced-fat cheddar cheese, shredded
                          • 2 qt Low-fat mozzarella cheese, low moisture, part-skim, shredded
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • - - Water
                            • 6 lb Penne pasta, multi-grain, dry
                            • - - Granulated garlic
                            • 3 lb 2 oz *Fresh broccoli florets, chopped 1"
                            • 2 lb Frozen, cooked diced chicken, thawed, ½" pieces
                            • - - Low-sodium chicken broth
                            • - - Salt
                            • - - Ground black pepper
                            • - - Nonfat milk
                            • - - Enriched all-purpose flour
                            • 1 lb Reduced-fat cheddar cheese, shredded
                            • 1 lb Low-fat mozzarella cheese, low moisture, part-skim, shredded

                            Measure

                            • 3 gal Water
                            • 1 gal 3½ qt Penne pasta, multi-grain, dry
                            • 2 Tbsp 2 tsp Granulated garlic
                            • 1 gal 1½ qt *Fresh broccoli florets, chopped 1"
                            • 1 qt 2½ cups Frozen, cooked diced chicken, thawed, ½" pieces
                            • 1 cup Low-sodium chicken broth
                            • 2 Tbsp Salt
                            • 1 Tbsp 1 tsp Ground black pepper
                            • 2 qt 3 cups Nonfat milk
                            • ½ cup Enriched all-purpose flour
                            • 1 qt Reduced-fat cheddar cheese, shredded
                            • 1 qt Low-fat mozzarella cheese, low moisture, part-skim, shredded

                            100 Servings

                              Weight

                              • - - Water
                              • 12 lb Penne pasta, multi-grain, dry
                              • 3½ oz Granulated garlic
                              • 6 lb 4 oz *Fresh broccoli florets, chopped 1"
                              • 4 lb Frozen, cooked diced chicken, thawed, ½" pieces
                              • - - Low-sodium chicken broth
                              • - - Salt
                              • - - Ground black pepper
                              • - - Nonfat milk
                              • 2½ oz Enriched all-purpose flour
                              • 2 lb Reduced-fat cheddar cheese, shredded
                              • 2 lb Low-fat mozzarella cheese, low moisture, part-skim, shredded

                              Measure

                              • 6 gal Water
                              • 3 gal 3 qt Penne pasta, multi-grain, dry
                              • ¼ cup 1⅓ Tbsp Granulated garlic
                              • 2 gal 3 qt *Fresh broccoli florets, chopped 1"
                              • 3 qt 1 cup Frozen, cooked diced chicken, thawed, ½" pieces
                              • 2 cups Low-sodium chicken broth
                              • ¼ cup Salt
                              • 2 Tbsp 2 tsp Ground black pepper
                              • 1 gal 1½ qt Nonfat milk
                              • 1 cup Enriched all-purpose flour
                              • 2 qt Reduced-fat cheddar cheese, shredded
                              • 2 qt Low-fat mozzarella cheese, low moisture, part-skim, shredded

                              Quantity
                               

                              50 Servings

                                Weight

                                • - - Water
                                • 6 lb Penne pasta, multi-grain, dry
                                • - - Granulated garlic
                                • 3 lb 2 oz *Fresh broccoli florets, chopped 1"
                                • 2 lb Frozen, cooked diced chicken, thawed, ½" pieces
                                • - - Low-sodium chicken broth
                                • - - Salt
                                • - - Ground black pepper
                                • - - Nonfat milk
                                • - - Enriched all-purpose flour
                                • 1 lb Reduced-fat cheddar cheese, shredded
                                • 1 lb Low-fat mozzarella cheese, low moisture, part-skim, shredded

                                Measure

                                • 3 gal Water
                                • 1 gal 3½ qt Penne pasta, multi-grain, dry
                                • 2 Tbsp 2 tsp Granulated garlic
                                • 1 gal 1½ qt *Fresh broccoli florets, chopped 1"
                                • 1 qt 2½ cups Frozen, cooked diced chicken, thawed, ½" pieces
                                • 1 cup Low-sodium chicken broth
                                • 2 Tbsp Salt
                                • 1 Tbsp 1 tsp Ground black pepper
                                • 2 qt 3 cups Nonfat milk
                                • ½ cup Enriched all-purpose flour
                                • 1 qt Reduced-fat cheddar cheese, shredded
                                • 1 qt Low-fat mozzarella cheese, low moisture, part-skim, shredded

                                100 Servings

                                  Weight

                                  • - - Water
                                  • 12 lb Penne pasta, multi-grain, dry
                                  • 3½ oz Granulated garlic
                                  • 6 lb 4 oz *Fresh broccoli florets, chopped 1"
                                  • 4 lb Frozen, cooked diced chicken, thawed, ½" pieces
                                  • - - Low-sodium chicken broth
                                  • - - Salt
                                  • - - Ground black pepper
                                  • - - Nonfat milk
                                  • 2½ oz Enriched all-purpose flour
                                  • 2 lb Reduced-fat cheddar cheese, shredded
                                  • 2 lb Low-fat mozzarella cheese, low moisture, part-skim, shredded

                                  Measure

                                  • 6 gal Water
                                  • 3 gal 3 qt Penne pasta, multi-grain, dry
                                  • ¼ cup 1⅓ Tbsp Granulated garlic
                                  • 2 gal 3 qt *Fresh broccoli florets, chopped 1"
                                  • 3 qt 1 cup Frozen, cooked diced chicken, thawed, ½" pieces
                                  • 2 cups Low-sodium chicken broth
                                  • ¼ cup Salt
                                  • 2 Tbsp 2 tsp Ground black pepper
                                  • 1 gal 1½ qt Nonfat milk
                                  • 1 cup Enriched all-purpose flour
                                  • 2 qt Reduced-fat cheddar cheese, shredded
                                  • 2 qt Low-fat mozzarella cheese, low moisture, part-skim, shredded
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • - - Water
                                    • 6 lb Penne pasta, multi-grain, dry
                                    • - - Granulated garlic
                                    • 3 lb 2 oz *Fresh broccoli florets, chopped 1"
                                    • 2 lb Frozen, cooked diced chicken, thawed, ½" pieces
                                    • - - Low-sodium chicken broth
                                    • - - Salt
                                    • - - Ground black pepper
                                    • - - Nonfat milk
                                    • - - Enriched all-purpose flour
                                    • 1 lb Reduced-fat cheddar cheese, shredded
                                    • 1 lb Low-fat mozzarella cheese, low moisture, part-skim, shredded

                                    Measure

                                    • 3 gal Water
                                    • 1 gal 3½ qt Penne pasta, multi-grain, dry
                                    • 2 Tbsp 2 tsp Granulated garlic
                                    • 1 gal 1½ qt *Fresh broccoli florets, chopped 1"
                                    • 1 qt 2½ cups Frozen, cooked diced chicken, thawed, ½" pieces
                                    • 1 cup Low-sodium chicken broth
                                    • 2 Tbsp Salt
                                    • 1 Tbsp 1 tsp Ground black pepper
                                    • 2 qt 3 cups Nonfat milk
                                    • ½ cup Enriched all-purpose flour
                                    • 1 qt Reduced-fat cheddar cheese, shredded
                                    • 1 qt Low-fat mozzarella cheese, low moisture, part-skim, shredded

                                    100 Servings

                                      Weight

                                      • - - Water
                                      • 12 lb Penne pasta, multi-grain, dry
                                      • 3½ oz Granulated garlic
                                      • 6 lb 4 oz *Fresh broccoli florets, chopped 1"
                                      • 4 lb Frozen, cooked diced chicken, thawed, ½" pieces
                                      • - - Low-sodium chicken broth
                                      • - - Salt
                                      • - - Ground black pepper
                                      • - - Nonfat milk
                                      • 2½ oz Enriched all-purpose flour
                                      • 2 lb Reduced-fat cheddar cheese, shredded
                                      • 2 lb Low-fat mozzarella cheese, low moisture, part-skim, shredded

                                      Measure

                                      • 6 gal Water
                                      • 3 gal 3 qt Penne pasta, multi-grain, dry
                                      • ¼ cup 1⅓ Tbsp Granulated garlic
                                      • 2 gal 3 qt *Fresh broccoli florets, chopped 1"
                                      • 3 qt 1 cup Frozen, cooked diced chicken, thawed, ½" pieces
                                      • 2 cups Low-sodium chicken broth
                                      • ¼ cup Salt
                                      • 2 Tbsp 2 tsp Ground black pepper
                                      • 1 gal 1½ qt Nonfat milk
                                      • 1 cup Enriched all-purpose flour
                                      • 2 qt Reduced-fat cheddar cheese, shredded
                                      • 2 qt Low-fat mozzarella cheese, low moisture, part-skim, shredded

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • - - Water
                                        • 6 lb Penne pasta, multi-grain, dry
                                        • - - Granulated garlic
                                        • 3 lb 2 oz *Fresh broccoli florets, chopped 1"
                                        • 2 lb Frozen, cooked diced chicken, thawed, ½" pieces
                                        • - - Low-sodium chicken broth
                                        • - - Salt
                                        • - - Ground black pepper
                                        • - - Nonfat milk
                                        • - - Enriched all-purpose flour
                                        • 1 lb Reduced-fat cheddar cheese, shredded
                                        • 1 lb Low-fat mozzarella cheese, low moisture, part-skim, shredded

                                        Measure

                                        • 3 gal Water
                                        • 1 gal 3½ qt Penne pasta, multi-grain, dry
                                        • 2 Tbsp 2 tsp Granulated garlic
                                        • 1 gal 1½ qt *Fresh broccoli florets, chopped 1"
                                        • 1 qt 2½ cups Frozen, cooked diced chicken, thawed, ½" pieces
                                        • 1 cup Low-sodium chicken broth
                                        • 2 Tbsp Salt
                                        • 1 Tbsp 1 tsp Ground black pepper
                                        • 2 qt 3 cups Nonfat milk
                                        • ½ cup Enriched all-purpose flour
                                        • 1 qt Reduced-fat cheddar cheese, shredded
                                        • 1 qt Low-fat mozzarella cheese, low moisture, part-skim, shredded

                                        100 Servings

                                          Weight

                                          • - - Water
                                          • 12 lb Penne pasta, multi-grain, dry
                                          • 3½ oz Granulated garlic
                                          • 6 lb 4 oz *Fresh broccoli florets, chopped 1"
                                          • 4 lb Frozen, cooked diced chicken, thawed, ½" pieces
                                          • - - Low-sodium chicken broth
                                          • - - Salt
                                          • - - Ground black pepper
                                          • - - Nonfat milk
                                          • 2½ oz Enriched all-purpose flour
                                          • 2 lb Reduced-fat cheddar cheese, shredded
                                          • 2 lb Low-fat mozzarella cheese, low moisture, part-skim, shredded

                                          Measure

                                          • 6 gal Water
                                          • 3 gal 3 qt Penne pasta, multi-grain, dry
                                          • ¼ cup 1⅓ Tbsp Granulated garlic
                                          • 2 gal 3 qt *Fresh broccoli florets, chopped 1"
                                          • 3 qt 1 cup Frozen, cooked diced chicken, thawed, ½" pieces
                                          • 2 cups Low-sodium chicken broth
                                          • ¼ cup Salt
                                          • 2 Tbsp 2 tsp Ground black pepper
                                          • 1 gal 1½ qt Nonfat milk
                                          • 1 cup Enriched all-purpose flour
                                          • 2 qt Reduced-fat cheddar cheese, shredded
                                          • 2 qt Low-fat mozzarella cheese, low moisture, part-skim, shredded
                                          *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.
                                          • Toss cooked pasta with garlic.
                                            For 50 servings, add 1 Tbsp 1 tsp (reserve remaining garlic for step 5).
                                            For 100 servings, add 2 Tbsp 2 tsp garlic (reserve remaining garlic for step 5).
                                          • Transfer pasta to steam table pan (12” x 20” x 2½”).
                                            For 50 servings, use 2 pans.
                                            For 100 servings, use 4 pans.
                                          • Cook broccoli for 5 minutes in boiling water. Drain broccoli and toss with remaining garlic.
                                          • Add broccoli and chicken to pasta. Mix well.
                                          • Sauce:
                                            Combine broth, salt, pepper, and milk. Bring to a boil, stir constantly.
                                            For 50 servings, use 2 qt milk (reserve remaining milk for step 8).
                                            For 100 servings, use 1 gal 2 cups milk (reserve remaining milk for step 8).
                                          • Combine remaining milk with flour and add to broth mixture. Reduce heat to low. Stir constantly for 5 minutes until sauce thickens.
                                          • Add cheese. Continue to stir until cheese melts.
                                          • Divide cheese sauce evenly and pour over pasta mixture.
                                          • Cover with foil and bake:
                                            Conventional oven: 350 °F for 8 minutes
                                            Convection oven: 350 °F for 4 minutes
                                            Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
                                          • Critical Control Point: Hold for hot service at 135 °F or higher.
                                          • Portion two 6 fl oz spoodles (1½ cups).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Chic' Penne USDA Recipe for Schools
                                          Amount Per Serving 1 ½ cups (two 6 fl oz spoodles)
                                          Calories 299.26 Calories from Fat 50
                                          % Daily Value*
                                          Total Fat 5.5g8%
                                          Saturated Fat 2.16g14%
                                          Cholesterol 25.88mg9%
                                          Sodium 417.56mg18%
                                          Total Carbohydrate 44.43g15%
                                          Dietary Fiber 5.53g23%
                                          Protein 18.64g37%
                                          Vitamin A 618.36IU12%
                                          Vitamin C 17.23mg21%
                                          Calcium 230.49mg23%
                                          Iron 2.32mg13%
                                          *
                                          *Marketing Guide
                                          50 Servings:
                                          Broccoli: 3 lb 2 oz
                                          100 Servings:
                                          Broccoli: 6 lb 4 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
                                          For a creamier sauce, use an equal quantity of fat-free half and half in place of milk.
                                          Yield / Volume
                                          50 Servings:
                                          About 27 lb 8 oz
                                          2 steam table pans
                                          100 Servings:
                                          About 55 lb
                                          4 steam table pans