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

Age Group: Ages 6-18
Serving Size: 50-100
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 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes

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

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
Total Fat
 
9
g
14
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
60
mg
20
%
Sodium
 
239
mg
10
%
Total Carbohydrate
 
21
g
7
%
Dietary Fiber
 
4
g
17
%
Total Sugars
 
4
g
4
%
Protein
 
16
g
32
%
Vitamin D
 
8
IU
53
%
Calcium
 
71
mg
7
%
Iron
 
1
mg
6
%
Potassium
 
584
mg
17
%
N/A=data not available
*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