Creamy Chicken Pasta with Roasted Squash and Broccoli State (Wisconsin) Child Nutrition Agency Developed Recipe

Age Group: Ages 6-18
Serving Size: 50-100
Chicken and roasted vegetables tossed in a creamy cheese sauce.
NSLP/SBP CREDITING INFORMATION:
1 ½ cups (12 fl oz spoodle) provides 2 ¼ oz equivalent meats/meat alternates, 1 oz equivalent grains, ¼ cup dark green vegetable, ¼ cup red/orange vegetable.
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Wisconsin Department of Public Instruction
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
2.50 from 2 votes

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Prep Time 43 minutes
Cook Time 40 minutes
Total Time 1 hour 23 minutes

Instructions
 

  • Preheat convection oven to 400 °F.
  • Peel, seed, and dice squash to uniform size, approximately ½-inch pieces.
  • Trim and chop broccoli to uniform size, approximately 1 ½-inch pieces.
  • Line sheet pans with parchment paper.
    For 50 servings, use two sheet pans. Place butternut squash on one sheet pan and broccoli on the other sheet pan.
    For 100 servings, use four sheet pans. Place butternut squash on two sheet pans and broccoli on the other two sheet pans.
  • Drizzle each sheet pan with ¼ cup of olive oil and toss.
  • For 50 servings, combine 1 Tbsp paprika, 1 Tbsp garlic powder, 1 Tbsp dried basil, 1 Tbsp black pepper, 2 Tbsp dried parsley, and 2 tsp salt in a small bowl and stir together. Sprinkle over both sheet pans and toss to coat.
    For 100 servings, combine 2 Tbsp paprika, 2 Tbsp garlic powder, 2 Tbsp dried basil, 2 Tbsp black pepper, ¼ cup dried parsley, and 1 Tbsp 1 tsp salt in a small bowl and stir together. Sprinkle over both sheet pans and toss to coat.
  • Roast butternut squash: heat convection oven to 400 °F on low fan for 25 minutes, or until tender and slightly brown on the edges.
  • Roast broccoli: heat convection oven to 400 °F on low fan for 15 minutes, or until florets are slightly brown.
  • Place frozen diced chicken on a lined sheet pan.
  • Bake in combi oven: 250 °F with steam/hydro for 10 minutes.
    Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Heat water to a boil in a large stock pot or tilt skillet. Add pasta and cook for 8 minutes or until al dente.
    Drain well and return to pot.
    For 50 servings, toss with ¼ cup olive oil.
    For 100 servings, toss with ½ cup olive oil.
  • For 50 servings, add milk (reserving 4 cups),1 Tbsp paprika, 1 Tbsp black pepper, 1 Tbsp salt, 2 Tbsp minced garlic, and 1 ½ tsp crushed red pepper (if using) to pasta. Stir well and bring to a rapid simmer.
    For 100 servings, add milk (reserving 8 cups), 2 Tbsp paprika, 2 Tbsp black pepper, 2 Tbsp salt, ¼ cup minced garlic, and 1 Tbsp crushed red pepper (if using) to pasta. Stir well and bring to a rapid simmer.
  • Combine reserved milk and cornstarch in a bowl. Mix using a whisk until combined.
  • Add cornstarch mixture to pasta and stir. Simmer until thickened, scraping the bottom of the pot, about 10 minutes.
  • Add butternut squash, broccoli, chicken, and Parmesan cheese to the pot. Toss until pasta is coated and thick.
    Critical Control Point: Hold for hot service at 135 °F or higher.
  • Portion with 12 fl oz spoodle (1 ½ cups).

Nutrition INFORMATION

Nutrition Facts
Creamy Chicken Pasta with Roasted Squash and Broccoli State (Wisconsin) Child Nutrition Agency Developed Recipe
Amount Per Serving 0 1 ½ cups (12 fl oz spoodle)
Calories 341 Calories from Fat 72
% Daily Value*
Total Fat 8g12%
Saturated Fat 1g6%
Cholesterol 54mg18%
Sodium 449mg20%
Total Carbohydrate 43g14%
Dietary Fiber 6g25%
Protein 26g52%
Calcium 280mg28%
Iron 2mg11%
*
*Marketing Guide
50 Servings:
Broccoli, fresh, untrimmed, whole:
6 lb
Butternut squash, fresh, whole:
7 lb 8 oz 
100 Servings:
Broccoli, fresh, untrimmed, whole:
12 lb 
Butternut squash, fresh, whole:
15 lb 

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service
Yield / Volume
50 Servings:
About 29 lbs 
About 4 gal 2 qt 
100 Servings:
About 58 lbs 
About 9 gal