Flavorful Chicken Mushroom Parmesan State (Pennsylvania) Child Nutrition Agency Developed Recipe

A ground chicken mushroom patty over spaghetti marinara.
NSLP/SBP CREDITING INFORMATION:
¾ cup pasta and 1 patty provide 1 oz equivalent meats/meat alternates, ¼ cup red/orange vegetable, ½ cup other vegetable, 1½ oz equivalent grains.
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Pennsylvania Department of Education
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
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Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins

Ingredients
 

50 Servings

    Weight

    • - - Water
    • 5 lb Spaghetti, whole grain
    • 7 lb 8 oz *Mushrooms, button, whole
    • - - Canola oil, separated
    • 2 oz *Chives, fresh
    • 4 lb 9 oz Chicken breast, ground
    • - - Kosher salt
    • - - Black pepper, ground
    • 10¼ oz Parmesan cheese, grated, separated
    • - - Eggs, large
    • 7/10 oz Garlic, fresh, chopped
    • 5 lb 8 oz Tomatoes, diced, low sodium, canned, undrained
    • 3 lb 1 oz Marinara sauce, low-sodium
    • 2 7/10 oz Basil, fresh

    Measure

    • 3 gal Water
    • 2 gal 2 qt Spaghetti, whole grain
    • 2 gal 3 qt 1 cup *Mushrooms, button, whole
    • 4½ fl oz Canola oil, separated
    • 1 cup *Chives, fresh
    • 2 qt 1 cup Chicken breast, ground
    • 1 Tbsp Kosher salt
    • 1 tsp Black pepper, ground
    • 2 cups 2 tsp Parmesan cheese, grated, separated
    • 5 eggs Eggs, large
    • 9 cloves Garlic, fresh, chopped
    • 2 qt 1⅓ cups Tomatoes, diced, low sodium, canned, undrained
    • 1 qt 1 cup Marinara sauce, low-sodium
    • 50 leaves Basil, fresh

    100 Servings

      Weight

      • - - Water
      • 10 lb Spaghetti, whole grain
      • 15 lb *Mushrooms, button, whole
      • - - Canola oil, separated
      • 4 oz *Chives, fresh
      • 9 lb 2 oz Chicken breast, ground
      • - - Kosher salt
      • - - Black pepper, ground
      • 1 lb 4½ oz Parmesan cheese, grated, separated
      • - - Eggs, large, whole
      • 1⅖ oz Garlic, fresh, chopped
      • 11 lb Tomatoes, diced, low sodium, canned, undrained
      • 6 lb 2 oz Marinara sauce, low-sodium
      • 5⅖ oz Basil, fresh

      Measure

      • 6 gal Water
      • 5 gal Spaghetti, whole grain
      • 5 gal 2 qt 2 cups *Mushrooms, button, whole
      • 9 fl oz Canola oil, separated
      • 2 cups *Chives, fresh
      • 1 gal 2 cups Chicken breast, ground
      • 2 Tbsp Kosher salt
      • 2 tsp Black pepper, ground
      • 1 qt 1 Tbsp 1 tsp Parmesan cheese,grated, separated
      • 10 eggs Eggs, large
      • 18 cloves Garlic, fresh, chopped
      • 1 gal 2⅔ cups Tomatoes, diced, low sodium, canned, undrained
      • 2 qt 1¾ cups Marinara sauce, low-sodium
      • 100 leaves Basil, fresh

      Quantity
       

      50 Servings

        Weight

        • - - Water
        • 5 lb Spaghetti, whole grain
        • 7 lb 8 oz *Mushrooms, button, whole
        • - - Canola oil, separated
        • 2 oz *Chives, fresh
        • 4 lb 9 oz Chicken breast, ground
        • - - Kosher salt
        • - - Black pepper, ground
        • 10¼ oz Parmesan cheese, grated, separated
        • - - Eggs, large
        • 7/10 oz Garlic, fresh, chopped
        • 5 lb 8 oz Tomatoes, diced, low sodium, canned, undrained
        • 3 lb 1 oz Marinara sauce, low-sodium
        • 2 7/10 oz Basil, fresh

        Measure

        • 3 gal Water
        • 2 gal 2 qt Spaghetti, whole grain
        • 2 gal 3 qt 1 cup *Mushrooms, button, whole
        • 4½ fl oz Canola oil, separated
        • 1 cup *Chives, fresh
        • 2 qt 1 cup Chicken breast, ground
        • 1 Tbsp Kosher salt
        • 1 tsp Black pepper, ground
        • 2 cups 2 tsp Parmesan cheese, grated, separated
        • 5 eggs Eggs, large
        • 9 cloves Garlic, fresh, chopped
        • 2 qt 1⅓ cups Tomatoes, diced, low sodium, canned, undrained
        • 1 qt 1 cup Marinara sauce, low-sodium
        • 50 leaves Basil, fresh

        100 Servings

          Weight

          • - - Water
          • 10 lb Spaghetti, whole grain
          • 15 lb *Mushrooms, button, whole
          • - - Canola oil, separated
          • 4 oz *Chives, fresh
          • 9 lb 2 oz Chicken breast, ground
          • - - Kosher salt
          • - - Black pepper, ground
          • 1 lb 4½ oz Parmesan cheese, grated, separated
          • - - Eggs, large, whole
          • 1⅖ oz Garlic, fresh, chopped
          • 11 lb Tomatoes, diced, low sodium, canned, undrained
          • 6 lb 2 oz Marinara sauce, low-sodium
          • 5⅖ oz Basil, fresh

          Measure

          • 6 gal Water
          • 5 gal Spaghetti, whole grain
          • 5 gal 2 qt 2 cups *Mushrooms, button, whole
          • 9 fl oz Canola oil, separated
          • 2 cups *Chives, fresh
          • 1 gal 2 cups Chicken breast, ground
          • 2 Tbsp Kosher salt
          • 2 tsp Black pepper, ground
          • 1 qt 1 Tbsp 1 tsp Parmesan cheese,grated, separated
          • 10 eggs Eggs, large
          • 18 cloves Garlic, fresh, chopped
          • 1 gal 2⅔ cups Tomatoes, diced, low sodium, canned, undrained
          • 2 qt 1¾ cups Marinara sauce, low-sodium
          • 100 leaves Basil, fresh

          Ingredients
           

          50 Servings

            Weight

            • - - Water
            • 5 lb Spaghetti, whole grain
            • 7 lb 8 oz *Mushrooms, button, whole
            • - - Canola oil, separated
            • 2 oz *Chives, fresh
            • 4 lb 9 oz Chicken breast, ground
            • - - Kosher salt
            • - - Black pepper, ground
            • 10¼ oz Parmesan cheese, grated, separated
            • - - Eggs, large
            • 7/10 oz Garlic, fresh, chopped
            • 5 lb 8 oz Tomatoes, diced, low sodium, canned, undrained
            • 3 lb 1 oz Marinara sauce, low-sodium
            • 2 7/10 oz Basil, fresh

            Measure

            • 3 gal Water
            • 2 gal 2 qt Spaghetti, whole grain
            • 2 gal 3 qt 1 cup *Mushrooms, button, whole
            • 4½ fl oz Canola oil, separated
            • 1 cup *Chives, fresh
            • 2 qt 1 cup Chicken breast, ground
            • 1 Tbsp Kosher salt
            • 1 tsp Black pepper, ground
            • 2 cups 2 tsp Parmesan cheese, grated, separated
            • 5 eggs Eggs, large
            • 9 cloves Garlic, fresh, chopped
            • 2 qt 1⅓ cups Tomatoes, diced, low sodium, canned, undrained
            • 1 qt 1 cup Marinara sauce, low-sodium
            • 50 leaves Basil, fresh

            100 Servings

              Weight

              • - - Water
              • 10 lb Spaghetti, whole grain
              • 15 lb *Mushrooms, button, whole
              • - - Canola oil, separated
              • 4 oz *Chives, fresh
              • 9 lb 2 oz Chicken breast, ground
              • - - Kosher salt
              • - - Black pepper, ground
              • 1 lb 4½ oz Parmesan cheese, grated, separated
              • - - Eggs, large, whole
              • 1⅖ oz Garlic, fresh, chopped
              • 11 lb Tomatoes, diced, low sodium, canned, undrained
              • 6 lb 2 oz Marinara sauce, low-sodium
              • 5⅖ oz Basil, fresh

              Measure

              • 6 gal Water
              • 5 gal Spaghetti, whole grain
              • 5 gal 2 qt 2 cups *Mushrooms, button, whole
              • 9 fl oz Canola oil, separated
              • 2 cups *Chives, fresh
              • 1 gal 2 cups Chicken breast, ground
              • 2 Tbsp Kosher salt
              • 2 tsp Black pepper, ground
              • 1 qt 1 Tbsp 1 tsp Parmesan cheese,grated, separated
              • 10 eggs Eggs, large
              • 18 cloves Garlic, fresh, chopped
              • 1 gal 2⅔ cups Tomatoes, diced, low sodium, canned, undrained
              • 2 qt 1¾ cups Marinara sauce, low-sodium
              • 100 leaves Basil, fresh

              Quantity
               

              50 Servings

                Weight

                • - - Water
                • 5 lb Spaghetti, whole grain
                • 7 lb 8 oz *Mushrooms, button, whole
                • - - Canola oil, separated
                • 2 oz *Chives, fresh
                • 4 lb 9 oz Chicken breast, ground
                • - - Kosher salt
                • - - Black pepper, ground
                • 10¼ oz Parmesan cheese, grated, separated
                • - - Eggs, large
                • 7/10 oz Garlic, fresh, chopped
                • 5 lb 8 oz Tomatoes, diced, low sodium, canned, undrained
                • 3 lb 1 oz Marinara sauce, low-sodium
                • 2 7/10 oz Basil, fresh

                Measure

                • 3 gal Water
                • 2 gal 2 qt Spaghetti, whole grain
                • 2 gal 3 qt 1 cup *Mushrooms, button, whole
                • 4½ fl oz Canola oil, separated
                • 1 cup *Chives, fresh
                • 2 qt 1 cup Chicken breast, ground
                • 1 Tbsp Kosher salt
                • 1 tsp Black pepper, ground
                • 2 cups 2 tsp Parmesan cheese, grated, separated
                • 5 eggs Eggs, large
                • 9 cloves Garlic, fresh, chopped
                • 2 qt 1⅓ cups Tomatoes, diced, low sodium, canned, undrained
                • 1 qt 1 cup Marinara sauce, low-sodium
                • 50 leaves Basil, fresh

                100 Servings

                  Weight

                  • - - Water
                  • 10 lb Spaghetti, whole grain
                  • 15 lb *Mushrooms, button, whole
                  • - - Canola oil, separated
                  • 4 oz *Chives, fresh
                  • 9 lb 2 oz Chicken breast, ground
                  • - - Kosher salt
                  • - - Black pepper, ground
                  • 1 lb 4½ oz Parmesan cheese, grated, separated
                  • - - Eggs, large, whole
                  • 1⅖ oz Garlic, fresh, chopped
                  • 11 lb Tomatoes, diced, low sodium, canned, undrained
                  • 6 lb 2 oz Marinara sauce, low-sodium
                  • 5⅖ oz Basil, fresh

                  Measure

                  • 6 gal Water
                  • 5 gal Spaghetti, whole grain
                  • 5 gal 2 qt 2 cups *Mushrooms, button, whole
                  • 9 fl oz Canola oil, separated
                  • 2 cups *Chives, fresh
                  • 1 gal 2 cups Chicken breast, ground
                  • 2 Tbsp Kosher salt
                  • 2 tsp Black pepper, ground
                  • 1 qt 1 Tbsp 1 tsp Parmesan cheese,grated, separated
                  • 10 eggs Eggs, large
                  • 18 cloves Garlic, fresh, chopped
                  • 1 gal 2⅔ cups Tomatoes, diced, low sodium, canned, undrained
                  • 2 qt 1¾ cups Marinara sauce, low-sodium
                  • 100 leaves Basil, fresh
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • - - Water
                    • 5 lb Spaghetti, whole grain
                    • 7 lb 8 oz *Mushrooms, button, whole
                    • - - Canola oil, separated
                    • 2 oz *Chives, fresh
                    • 4 lb 9 oz Chicken breast, ground
                    • - - Kosher salt
                    • - - Black pepper, ground
                    • 10¼ oz Parmesan cheese, grated, separated
                    • - - Eggs, large
                    • 7/10 oz Garlic, fresh, chopped
                    • 5 lb 8 oz Tomatoes, diced, low sodium, canned, undrained
                    • 3 lb 1 oz Marinara sauce, low-sodium
                    • 2 7/10 oz Basil, fresh

                    Measure

                    • 3 gal Water
                    • 2 gal 2 qt Spaghetti, whole grain
                    • 2 gal 3 qt 1 cup *Mushrooms, button, whole
                    • 4½ fl oz Canola oil, separated
                    • 1 cup *Chives, fresh
                    • 2 qt 1 cup Chicken breast, ground
                    • 1 Tbsp Kosher salt
                    • 1 tsp Black pepper, ground
                    • 2 cups 2 tsp Parmesan cheese, grated, separated
                    • 5 eggs Eggs, large
                    • 9 cloves Garlic, fresh, chopped
                    • 2 qt 1⅓ cups Tomatoes, diced, low sodium, canned, undrained
                    • 1 qt 1 cup Marinara sauce, low-sodium
                    • 50 leaves Basil, fresh

                    100 Servings

                      Weight

                      • - - Water
                      • 10 lb Spaghetti, whole grain
                      • 15 lb *Mushrooms, button, whole
                      • - - Canola oil, separated
                      • 4 oz *Chives, fresh
                      • 9 lb 2 oz Chicken breast, ground
                      • - - Kosher salt
                      • - - Black pepper, ground
                      • 1 lb 4½ oz Parmesan cheese, grated, separated
                      • - - Eggs, large, whole
                      • 1⅖ oz Garlic, fresh, chopped
                      • 11 lb Tomatoes, diced, low sodium, canned, undrained
                      • 6 lb 2 oz Marinara sauce, low-sodium
                      • 5⅖ oz Basil, fresh

                      Measure

                      • 6 gal Water
                      • 5 gal Spaghetti, whole grain
                      • 5 gal 2 qt 2 cups *Mushrooms, button, whole
                      • 9 fl oz Canola oil, separated
                      • 2 cups *Chives, fresh
                      • 1 gal 2 cups Chicken breast, ground
                      • 2 Tbsp Kosher salt
                      • 2 tsp Black pepper, ground
                      • 1 qt 1 Tbsp 1 tsp Parmesan cheese,grated, separated
                      • 10 eggs Eggs, large
                      • 18 cloves Garlic, fresh, chopped
                      • 1 gal 2⅔ cups Tomatoes, diced, low sodium, canned, undrained
                      • 2 qt 1¾ cups Marinara sauce, low-sodium
                      • 100 leaves Basil, fresh

                      Quantity
                       

                      50 Servings

                        Weight

                        • - - Water
                        • 5 lb Spaghetti, whole grain
                        • 7 lb 8 oz *Mushrooms, button, whole
                        • - - Canola oil, separated
                        • 2 oz *Chives, fresh
                        • 4 lb 9 oz Chicken breast, ground
                        • - - Kosher salt
                        • - - Black pepper, ground
                        • 10¼ oz Parmesan cheese, grated, separated
                        • - - Eggs, large
                        • 7/10 oz Garlic, fresh, chopped
                        • 5 lb 8 oz Tomatoes, diced, low sodium, canned, undrained
                        • 3 lb 1 oz Marinara sauce, low-sodium
                        • 2 7/10 oz Basil, fresh

                        Measure

                        • 3 gal Water
                        • 2 gal 2 qt Spaghetti, whole grain
                        • 2 gal 3 qt 1 cup *Mushrooms, button, whole
                        • 4½ fl oz Canola oil, separated
                        • 1 cup *Chives, fresh
                        • 2 qt 1 cup Chicken breast, ground
                        • 1 Tbsp Kosher salt
                        • 1 tsp Black pepper, ground
                        • 2 cups 2 tsp Parmesan cheese, grated, separated
                        • 5 eggs Eggs, large
                        • 9 cloves Garlic, fresh, chopped
                        • 2 qt 1⅓ cups Tomatoes, diced, low sodium, canned, undrained
                        • 1 qt 1 cup Marinara sauce, low-sodium
                        • 50 leaves Basil, fresh

                        100 Servings

                          Weight

                          • - - Water
                          • 10 lb Spaghetti, whole grain
                          • 15 lb *Mushrooms, button, whole
                          • - - Canola oil, separated
                          • 4 oz *Chives, fresh
                          • 9 lb 2 oz Chicken breast, ground
                          • - - Kosher salt
                          • - - Black pepper, ground
                          • 1 lb 4½ oz Parmesan cheese, grated, separated
                          • - - Eggs, large, whole
                          • 1⅖ oz Garlic, fresh, chopped
                          • 11 lb Tomatoes, diced, low sodium, canned, undrained
                          • 6 lb 2 oz Marinara sauce, low-sodium
                          • 5⅖ oz Basil, fresh

                          Measure

                          • 6 gal Water
                          • 5 gal Spaghetti, whole grain
                          • 5 gal 2 qt 2 cups *Mushrooms, button, whole
                          • 9 fl oz Canola oil, separated
                          • 2 cups *Chives, fresh
                          • 1 gal 2 cups Chicken breast, ground
                          • 2 Tbsp Kosher salt
                          • 2 tsp Black pepper, ground
                          • 1 qt 1 Tbsp 1 tsp Parmesan cheese,grated, separated
                          • 10 eggs Eggs, large
                          • 18 cloves Garlic, fresh, chopped
                          • 1 gal 2⅔ cups Tomatoes, diced, low sodium, canned, undrained
                          • 2 qt 1¾ cups Marinara sauce, low-sodium
                          • 100 leaves Basil, fresh
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • - - Water
                            • 5 lb Spaghetti, whole grain
                            • 7 lb 8 oz *Mushrooms, button, whole
                            • - - Canola oil, separated
                            • 2 oz *Chives, fresh
                            • 4 lb 9 oz Chicken breast, ground
                            • - - Kosher salt
                            • - - Black pepper, ground
                            • 10¼ oz Parmesan cheese, grated, separated
                            • - - Eggs, large
                            • 7/10 oz Garlic, fresh, chopped
                            • 5 lb 8 oz Tomatoes, diced, low sodium, canned, undrained
                            • 3 lb 1 oz Marinara sauce, low-sodium
                            • 2 7/10 oz Basil, fresh

                            Measure

                            • 3 gal Water
                            • 2 gal 2 qt Spaghetti, whole grain
                            • 2 gal 3 qt 1 cup *Mushrooms, button, whole
                            • 4½ fl oz Canola oil, separated
                            • 1 cup *Chives, fresh
                            • 2 qt 1 cup Chicken breast, ground
                            • 1 Tbsp Kosher salt
                            • 1 tsp Black pepper, ground
                            • 2 cups 2 tsp Parmesan cheese, grated, separated
                            • 5 eggs Eggs, large
                            • 9 cloves Garlic, fresh, chopped
                            • 2 qt 1⅓ cups Tomatoes, diced, low sodium, canned, undrained
                            • 1 qt 1 cup Marinara sauce, low-sodium
                            • 50 leaves Basil, fresh

                            100 Servings

                              Weight

                              • - - Water
                              • 10 lb Spaghetti, whole grain
                              • 15 lb *Mushrooms, button, whole
                              • - - Canola oil, separated
                              • 4 oz *Chives, fresh
                              • 9 lb 2 oz Chicken breast, ground
                              • - - Kosher salt
                              • - - Black pepper, ground
                              • 1 lb 4½ oz Parmesan cheese, grated, separated
                              • - - Eggs, large, whole
                              • 1⅖ oz Garlic, fresh, chopped
                              • 11 lb Tomatoes, diced, low sodium, canned, undrained
                              • 6 lb 2 oz Marinara sauce, low-sodium
                              • 5⅖ oz Basil, fresh

                              Measure

                              • 6 gal Water
                              • 5 gal Spaghetti, whole grain
                              • 5 gal 2 qt 2 cups *Mushrooms, button, whole
                              • 9 fl oz Canola oil, separated
                              • 2 cups *Chives, fresh
                              • 1 gal 2 cups Chicken breast, ground
                              • 2 Tbsp Kosher salt
                              • 2 tsp Black pepper, ground
                              • 1 qt 1 Tbsp 1 tsp Parmesan cheese,grated, separated
                              • 10 eggs Eggs, large
                              • 18 cloves Garlic, fresh, chopped
                              • 1 gal 2⅔ cups Tomatoes, diced, low sodium, canned, undrained
                              • 2 qt 1¾ cups Marinara sauce, low-sodium
                              • 100 leaves Basil, fresh

                              Quantity
                               

                              50 Servings

                                Weight

                                • - - Water
                                • 5 lb Spaghetti, whole grain
                                • 7 lb 8 oz *Mushrooms, button, whole
                                • - - Canola oil, separated
                                • 2 oz *Chives, fresh
                                • 4 lb 9 oz Chicken breast, ground
                                • - - Kosher salt
                                • - - Black pepper, ground
                                • 10¼ oz Parmesan cheese, grated, separated
                                • - - Eggs, large
                                • 7/10 oz Garlic, fresh, chopped
                                • 5 lb 8 oz Tomatoes, diced, low sodium, canned, undrained
                                • 3 lb 1 oz Marinara sauce, low-sodium
                                • 2 7/10 oz Basil, fresh

                                Measure

                                • 3 gal Water
                                • 2 gal 2 qt Spaghetti, whole grain
                                • 2 gal 3 qt 1 cup *Mushrooms, button, whole
                                • 4½ fl oz Canola oil, separated
                                • 1 cup *Chives, fresh
                                • 2 qt 1 cup Chicken breast, ground
                                • 1 Tbsp Kosher salt
                                • 1 tsp Black pepper, ground
                                • 2 cups 2 tsp Parmesan cheese, grated, separated
                                • 5 eggs Eggs, large
                                • 9 cloves Garlic, fresh, chopped
                                • 2 qt 1⅓ cups Tomatoes, diced, low sodium, canned, undrained
                                • 1 qt 1 cup Marinara sauce, low-sodium
                                • 50 leaves Basil, fresh

                                100 Servings

                                  Weight

                                  • - - Water
                                  • 10 lb Spaghetti, whole grain
                                  • 15 lb *Mushrooms, button, whole
                                  • - - Canola oil, separated
                                  • 4 oz *Chives, fresh
                                  • 9 lb 2 oz Chicken breast, ground
                                  • - - Kosher salt
                                  • - - Black pepper, ground
                                  • 1 lb 4½ oz Parmesan cheese, grated, separated
                                  • - - Eggs, large, whole
                                  • 1⅖ oz Garlic, fresh, chopped
                                  • 11 lb Tomatoes, diced, low sodium, canned, undrained
                                  • 6 lb 2 oz Marinara sauce, low-sodium
                                  • 5⅖ oz Basil, fresh

                                  Measure

                                  • 6 gal Water
                                  • 5 gal Spaghetti, whole grain
                                  • 5 gal 2 qt 2 cups *Mushrooms, button, whole
                                  • 9 fl oz Canola oil, separated
                                  • 2 cups *Chives, fresh
                                  • 1 gal 2 cups Chicken breast, ground
                                  • 2 Tbsp Kosher salt
                                  • 2 tsp Black pepper, ground
                                  • 1 qt 1 Tbsp 1 tsp Parmesan cheese,grated, separated
                                  • 10 eggs Eggs, large
                                  • 18 cloves Garlic, fresh, chopped
                                  • 1 gal 2⅔ cups Tomatoes, diced, low sodium, canned, undrained
                                  • 2 qt 1¾ cups Marinara sauce, low-sodium
                                  • 100 leaves Basil, fresh
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • - - Water
                                    • 5 lb Spaghetti, whole grain
                                    • 7 lb 8 oz *Mushrooms, button, whole
                                    • - - Canola oil, separated
                                    • 2 oz *Chives, fresh
                                    • 4 lb 9 oz Chicken breast, ground
                                    • - - Kosher salt
                                    • - - Black pepper, ground
                                    • 10¼ oz Parmesan cheese, grated, separated
                                    • - - Eggs, large
                                    • 7/10 oz Garlic, fresh, chopped
                                    • 5 lb 8 oz Tomatoes, diced, low sodium, canned, undrained
                                    • 3 lb 1 oz Marinara sauce, low-sodium
                                    • 2 7/10 oz Basil, fresh

                                    Measure

                                    • 3 gal Water
                                    • 2 gal 2 qt Spaghetti, whole grain
                                    • 2 gal 3 qt 1 cup *Mushrooms, button, whole
                                    • 4½ fl oz Canola oil, separated
                                    • 1 cup *Chives, fresh
                                    • 2 qt 1 cup Chicken breast, ground
                                    • 1 Tbsp Kosher salt
                                    • 1 tsp Black pepper, ground
                                    • 2 cups 2 tsp Parmesan cheese, grated, separated
                                    • 5 eggs Eggs, large
                                    • 9 cloves Garlic, fresh, chopped
                                    • 2 qt 1⅓ cups Tomatoes, diced, low sodium, canned, undrained
                                    • 1 qt 1 cup Marinara sauce, low-sodium
                                    • 50 leaves Basil, fresh

                                    100 Servings

                                      Weight

                                      • - - Water
                                      • 10 lb Spaghetti, whole grain
                                      • 15 lb *Mushrooms, button, whole
                                      • - - Canola oil, separated
                                      • 4 oz *Chives, fresh
                                      • 9 lb 2 oz Chicken breast, ground
                                      • - - Kosher salt
                                      • - - Black pepper, ground
                                      • 1 lb 4½ oz Parmesan cheese, grated, separated
                                      • - - Eggs, large, whole
                                      • 1⅖ oz Garlic, fresh, chopped
                                      • 11 lb Tomatoes, diced, low sodium, canned, undrained
                                      • 6 lb 2 oz Marinara sauce, low-sodium
                                      • 5⅖ oz Basil, fresh

                                      Measure

                                      • 6 gal Water
                                      • 5 gal Spaghetti, whole grain
                                      • 5 gal 2 qt 2 cups *Mushrooms, button, whole
                                      • 9 fl oz Canola oil, separated
                                      • 2 cups *Chives, fresh
                                      • 1 gal 2 cups Chicken breast, ground
                                      • 2 Tbsp Kosher salt
                                      • 2 tsp Black pepper, ground
                                      • 1 qt 1 Tbsp 1 tsp Parmesan cheese,grated, separated
                                      • 10 eggs Eggs, large
                                      • 18 cloves Garlic, fresh, chopped
                                      • 1 gal 2⅔ cups Tomatoes, diced, low sodium, canned, undrained
                                      • 2 qt 1¾ cups Marinara sauce, low-sodium
                                      • 100 leaves Basil, fresh

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • - - Water
                                        • 5 lb Spaghetti, whole grain
                                        • 7 lb 8 oz *Mushrooms, button, whole
                                        • - - Canola oil, separated
                                        • 2 oz *Chives, fresh
                                        • 4 lb 9 oz Chicken breast, ground
                                        • - - Kosher salt
                                        • - - Black pepper, ground
                                        • 10¼ oz Parmesan cheese, grated, separated
                                        • - - Eggs, large
                                        • 7/10 oz Garlic, fresh, chopped
                                        • 5 lb 8 oz Tomatoes, diced, low sodium, canned, undrained
                                        • 3 lb 1 oz Marinara sauce, low-sodium
                                        • 2 7/10 oz Basil, fresh

                                        Measure

                                        • 3 gal Water
                                        • 2 gal 2 qt Spaghetti, whole grain
                                        • 2 gal 3 qt 1 cup *Mushrooms, button, whole
                                        • 4½ fl oz Canola oil, separated
                                        • 1 cup *Chives, fresh
                                        • 2 qt 1 cup Chicken breast, ground
                                        • 1 Tbsp Kosher salt
                                        • 1 tsp Black pepper, ground
                                        • 2 cups 2 tsp Parmesan cheese, grated, separated
                                        • 5 eggs Eggs, large
                                        • 9 cloves Garlic, fresh, chopped
                                        • 2 qt 1⅓ cups Tomatoes, diced, low sodium, canned, undrained
                                        • 1 qt 1 cup Marinara sauce, low-sodium
                                        • 50 leaves Basil, fresh

                                        100 Servings

                                          Weight

                                          • - - Water
                                          • 10 lb Spaghetti, whole grain
                                          • 15 lb *Mushrooms, button, whole
                                          • - - Canola oil, separated
                                          • 4 oz *Chives, fresh
                                          • 9 lb 2 oz Chicken breast, ground
                                          • - - Kosher salt
                                          • - - Black pepper, ground
                                          • 1 lb 4½ oz Parmesan cheese, grated, separated
                                          • - - Eggs, large, whole
                                          • 1⅖ oz Garlic, fresh, chopped
                                          • 11 lb Tomatoes, diced, low sodium, canned, undrained
                                          • 6 lb 2 oz Marinara sauce, low-sodium
                                          • 5⅖ oz Basil, fresh

                                          Measure

                                          • 6 gal Water
                                          • 5 gal Spaghetti, whole grain
                                          • 5 gal 2 qt 2 cups *Mushrooms, button, whole
                                          • 9 fl oz Canola oil, separated
                                          • 2 cups *Chives, fresh
                                          • 1 gal 2 cups Chicken breast, ground
                                          • 2 Tbsp Kosher salt
                                          • 2 tsp Black pepper, ground
                                          • 1 qt 1 Tbsp 1 tsp Parmesan cheese,grated, separated
                                          • 10 eggs Eggs, large
                                          • 18 cloves Garlic, fresh, chopped
                                          • 1 gal 2⅔ cups Tomatoes, diced, low sodium, canned, undrained
                                          • 2 qt 1¾ cups Marinara sauce, low-sodium
                                          • 100 leaves Basil, fresh
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Heat water to boiling in a large pot. Add pasta. Cook until al dente, according to package directions. Drain well. Set aside.
                                          • Dice mushrooms. Add mushrooms and canola oil to a rondeaux or large sauté pan and sweat for 10-15 minutes over medium-low heat. Set aside.
                                            For 50 servings, use 3 fl oz of canola oil.
                                            For 100 servings, use 6 fl oz of canola oil.
                                          • Chop chives. Set aside.
                                          • Mix chicken, cooked mushrooms, kosher salt, pepper, chives, Parmesan cheese, and eggs in a large mixing bowl.
                                            For 50 serving, use 1 cup of Parmesan cheese.
                                            For 100 servings, use 2 cups of Parmesan cheese.
                                          • Preheat oven to 350 ºF.
                                            For 50 servings, line 2 full sheet pans with parchment paper.
                                            For 100 servings, line 4 full sheet pans with parchment paper.
                                          • Using a scoop, portion meat mixture into 3 oz patties. Place 5 rows of 5 patties on each sheet pan. Bake for 25-30 minutes until an internal temperature of 165 ºF is reached. Remove from the oven and hot hold the patties in a hotel pan.
                                            Critical Control Point: Heat to 165 ºF or higher for at least 15 seconds.
                                          • Sauté garlic in canola oil in a large saucepan for about 3-5 minutes until light brown.
                                            For 50 servings, use 1.5 fl oz of canola oil.
                                            For 100 servings, use 3 fl oz of canola oil.
                                          • Add diced tomatoes to sautéed garlic and cook for 5 minutes.
                                          • Add marinara sauce to garlic and diced tomatoes and simmer for 5-10 minutes.
                                          • Add pasta to marinara sauce and heat to 165 ºF or higher for at least 15 seconds.
                                          • Use a 6 fl oz spoodle (¾ cup) to portion pasta marinara on plates. Top with a chicken mushroom patty. Garnish with basil leaf and 1 tsp Parmesan cheese.
                                            Critical Control Point: Hold for hot service at 140 ºF or higher.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Flavorful Chicken Mushroom Parmesan State (Pennsylvania) Child Nutrition Agency Developed Recipe
                                          Amount Per Serving 0 ¾ cup pasta (6 fl oz spoodle) and 1 patty
                                          Calories 486 Calories from Fat 81
                                          % Daily Value*
                                          Total Fat 9g14%
                                          Saturated Fat 2g13%
                                          Cholesterol 60mg20%
                                          Sodium 239mg10%
                                          Potassium 584mg17%
                                          Total Carbohydrates 21g7%
                                          Dietary Fiber 4g17%
                                          Total Sugars 4g4%
                                          Protein 16g32%
                                          Vitamin D 8IU53%
                                          Calcium 71mg7%
                                          Iron 1mg6%
                                          *
                                          *Marketing Guide
                                          50 Servings:

                                          Mushrooms: 8 lb 2 oz

                                          Chives: 2 oz (1 cup)

                                          100 Servings:

                                          Mushrooms: 16 lb 4 oz

                                          Chives: 4 oz (2 cups)

                                          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 22 lb 9 oz

                                          About 37½ cups pasta and marinara,

                                          50 chicken patties

                                          100 Servings:

                                          About 45 lb 2 oz

                                          About 75 cups pasta and marinara,

                                          100 chicken patties