Chicken Alfredo With A Twist 1

Chicken Alfredo With a Twist USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
This rich and creamy recipe gives ordinary chicken alfredo a healthy twist, combining fat-free half and half with canned cream of chicken soup and whole-grain rotini noodles.
NSLP/SBP CREDITING INFORMATION
1 cup (8 fl oz spoodle) provides 2¼ oz equivalent meat and 1¼ oz equivalent grains.
3.06 from 67 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/schools/126165-chicken-alfredo-with-a-twist-schools-50-100-servings.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Ingredients
 

50 Servings

    Weight

    • - - Water
    • 4 lb Rotini pasta, whole-grain, dry
    • 9 lb 6 oz Low-fat, reduced-sodium cream of chicken soup, condensed
    • - - Fat-free half and half
    • - - Ground white pepper
    • - - Garlic powder
    • 1 lb 1 oz Parmesan cheese, grated
    • 6 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces

    Measure

    • 6 gal Water
    • 5 qt 1½ cups Rotini pasta, whole-grain, dry
    • 1 gal ¾ qt (3 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
    • 3 qt Fat-free half and half
    • 2 tsp Ground white pepper
    • 1 tsp Garlic powder
    • 1½ qt Parmesan cheese, grated
    • 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½" pieces

    100 Servings

      Weight

      • - - Water
      • 8 lb Rotini pasta, whole-grain
      • 18 lb 12 oz Low-fat, reduced-sodium cream of chicken soup, condensed
      • - - Fat-free half and half
      • - - Ground white pepper
      • - - Garlic powder
      • 2 lb 2 oz Parmesan cheese, grated
      • 13 lb Frozen, cooked diced chicken, thawed, ½" pieces

      Measure

      • 12 gal Water
      • 2 gal 2¾ qt Rotini pasta, whole-grain, dry
      • 2 gal 1½ qt (6 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
      • 1 gal 2 qt Fat-free half and half
      • 1 Tbsp 1 tsp Ground white pepper
      • 2 tsp Garlic powder
      • 3 qt Parmesan cheese, grated
      • 2 gal 2½ qt Frozen, cooked diced chicken, thawed, ½"

      Quantity
       

      50 Servings

        Weight

        • - - Water
        • 4 lb Rotini pasta, whole-grain, dry
        • 9 lb 6 oz Low-fat, reduced-sodium cream of chicken soup, condensed
        • - - Fat-free half and half
        • - - Ground white pepper
        • - - Garlic powder
        • 1 lb 1 oz Parmesan cheese, grated
        • 6 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces

        Measure

        • 6 gal Water
        • 5 qt 1½ cups Rotini pasta, whole-grain, dry
        • 1 gal ¾ qt (3 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
        • 3 qt Fat-free half and half
        • 2 tsp Ground white pepper
        • 1 tsp Garlic powder
        • 1½ qt Parmesan cheese, grated
        • 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½" pieces

        100 Servings

          Weight

          • - - Water
          • 8 lb Rotini pasta, whole-grain
          • 18 lb 12 oz Low-fat, reduced-sodium cream of chicken soup, condensed
          • - - Fat-free half and half
          • - - Ground white pepper
          • - - Garlic powder
          • 2 lb 2 oz Parmesan cheese, grated
          • 13 lb Frozen, cooked diced chicken, thawed, ½" pieces

          Measure

          • 12 gal Water
          • 2 gal 2¾ qt Rotini pasta, whole-grain, dry
          • 2 gal 1½ qt (6 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
          • 1 gal 2 qt Fat-free half and half
          • 1 Tbsp 1 tsp Ground white pepper
          • 2 tsp Garlic powder
          • 3 qt Parmesan cheese, grated
          • 2 gal 2½ qt Frozen, cooked diced chicken, thawed, ½"

          Ingredients
           

          50 Servings

            Weight

            • - - Water
            • 4 lb Rotini pasta, whole-grain, dry
            • 9 lb 6 oz Low-fat, reduced-sodium cream of chicken soup, condensed
            • - - Fat-free half and half
            • - - Ground white pepper
            • - - Garlic powder
            • 1 lb 1 oz Parmesan cheese, grated
            • 6 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces

            Measure

            • 6 gal Water
            • 5 qt 1½ cups Rotini pasta, whole-grain, dry
            • 1 gal ¾ qt (3 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
            • 3 qt Fat-free half and half
            • 2 tsp Ground white pepper
            • 1 tsp Garlic powder
            • 1½ qt Parmesan cheese, grated
            • 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½" pieces

            100 Servings

              Weight

              • - - Water
              • 8 lb Rotini pasta, whole-grain
              • 18 lb 12 oz Low-fat, reduced-sodium cream of chicken soup, condensed
              • - - Fat-free half and half
              • - - Ground white pepper
              • - - Garlic powder
              • 2 lb 2 oz Parmesan cheese, grated
              • 13 lb Frozen, cooked diced chicken, thawed, ½" pieces

              Measure

              • 12 gal Water
              • 2 gal 2¾ qt Rotini pasta, whole-grain, dry
              • 2 gal 1½ qt (6 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
              • 1 gal 2 qt Fat-free half and half
              • 1 Tbsp 1 tsp Ground white pepper
              • 2 tsp Garlic powder
              • 3 qt Parmesan cheese, grated
              • 2 gal 2½ qt Frozen, cooked diced chicken, thawed, ½"

              Quantity
               

              50 Servings

                Weight

                • - - Water
                • 4 lb Rotini pasta, whole-grain, dry
                • 9 lb 6 oz Low-fat, reduced-sodium cream of chicken soup, condensed
                • - - Fat-free half and half
                • - - Ground white pepper
                • - - Garlic powder
                • 1 lb 1 oz Parmesan cheese, grated
                • 6 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces

                Measure

                • 6 gal Water
                • 5 qt 1½ cups Rotini pasta, whole-grain, dry
                • 1 gal ¾ qt (3 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
                • 3 qt Fat-free half and half
                • 2 tsp Ground white pepper
                • 1 tsp Garlic powder
                • 1½ qt Parmesan cheese, grated
                • 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½" pieces

                100 Servings

                  Weight

                  • - - Water
                  • 8 lb Rotini pasta, whole-grain
                  • 18 lb 12 oz Low-fat, reduced-sodium cream of chicken soup, condensed
                  • - - Fat-free half and half
                  • - - Ground white pepper
                  • - - Garlic powder
                  • 2 lb 2 oz Parmesan cheese, grated
                  • 13 lb Frozen, cooked diced chicken, thawed, ½" pieces

                  Measure

                  • 12 gal Water
                  • 2 gal 2¾ qt Rotini pasta, whole-grain, dry
                  • 2 gal 1½ qt (6 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
                  • 1 gal 2 qt Fat-free half and half
                  • 1 Tbsp 1 tsp Ground white pepper
                  • 2 tsp Garlic powder
                  • 3 qt Parmesan cheese, grated
                  • 2 gal 2½ qt Frozen, cooked diced chicken, thawed, ½"
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • - - Water
                    • 4 lb Rotini pasta, whole-grain, dry
                    • 9 lb 6 oz Low-fat, reduced-sodium cream of chicken soup, condensed
                    • - - Fat-free half and half
                    • - - Ground white pepper
                    • - - Garlic powder
                    • 1 lb 1 oz Parmesan cheese, grated
                    • 6 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces

                    Measure

                    • 6 gal Water
                    • 5 qt 1½ cups Rotini pasta, whole-grain, dry
                    • 1 gal ¾ qt (3 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
                    • 3 qt Fat-free half and half
                    • 2 tsp Ground white pepper
                    • 1 tsp Garlic powder
                    • 1½ qt Parmesan cheese, grated
                    • 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½" pieces

                    100 Servings

                      Weight

                      • - - Water
                      • 8 lb Rotini pasta, whole-grain
                      • 18 lb 12 oz Low-fat, reduced-sodium cream of chicken soup, condensed
                      • - - Fat-free half and half
                      • - - Ground white pepper
                      • - - Garlic powder
                      • 2 lb 2 oz Parmesan cheese, grated
                      • 13 lb Frozen, cooked diced chicken, thawed, ½" pieces

                      Measure

                      • 12 gal Water
                      • 2 gal 2¾ qt Rotini pasta, whole-grain, dry
                      • 2 gal 1½ qt (6 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
                      • 1 gal 2 qt Fat-free half and half
                      • 1 Tbsp 1 tsp Ground white pepper
                      • 2 tsp Garlic powder
                      • 3 qt Parmesan cheese, grated
                      • 2 gal 2½ qt Frozen, cooked diced chicken, thawed, ½"

                      Quantity
                       

                      50 Servings

                        Weight

                        • - - Water
                        • 4 lb Rotini pasta, whole-grain, dry
                        • 9 lb 6 oz Low-fat, reduced-sodium cream of chicken soup, condensed
                        • - - Fat-free half and half
                        • - - Ground white pepper
                        • - - Garlic powder
                        • 1 lb 1 oz Parmesan cheese, grated
                        • 6 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces

                        Measure

                        • 6 gal Water
                        • 5 qt 1½ cups Rotini pasta, whole-grain, dry
                        • 1 gal ¾ qt (3 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
                        • 3 qt Fat-free half and half
                        • 2 tsp Ground white pepper
                        • 1 tsp Garlic powder
                        • 1½ qt Parmesan cheese, grated
                        • 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½" pieces

                        100 Servings

                          Weight

                          • - - Water
                          • 8 lb Rotini pasta, whole-grain
                          • 18 lb 12 oz Low-fat, reduced-sodium cream of chicken soup, condensed
                          • - - Fat-free half and half
                          • - - Ground white pepper
                          • - - Garlic powder
                          • 2 lb 2 oz Parmesan cheese, grated
                          • 13 lb Frozen, cooked diced chicken, thawed, ½" pieces

                          Measure

                          • 12 gal Water
                          • 2 gal 2¾ qt Rotini pasta, whole-grain, dry
                          • 2 gal 1½ qt (6 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
                          • 1 gal 2 qt Fat-free half and half
                          • 1 Tbsp 1 tsp Ground white pepper
                          • 2 tsp Garlic powder
                          • 3 qt Parmesan cheese, grated
                          • 2 gal 2½ qt Frozen, cooked diced chicken, thawed, ½"
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • - - Water
                            • 4 lb Rotini pasta, whole-grain, dry
                            • 9 lb 6 oz Low-fat, reduced-sodium cream of chicken soup, condensed
                            • - - Fat-free half and half
                            • - - Ground white pepper
                            • - - Garlic powder
                            • 1 lb 1 oz Parmesan cheese, grated
                            • 6 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces

                            Measure

                            • 6 gal Water
                            • 5 qt 1½ cups Rotini pasta, whole-grain, dry
                            • 1 gal ¾ qt (3 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
                            • 3 qt Fat-free half and half
                            • 2 tsp Ground white pepper
                            • 1 tsp Garlic powder
                            • 1½ qt Parmesan cheese, grated
                            • 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½" pieces

                            100 Servings

                              Weight

                              • - - Water
                              • 8 lb Rotini pasta, whole-grain
                              • 18 lb 12 oz Low-fat, reduced-sodium cream of chicken soup, condensed
                              • - - Fat-free half and half
                              • - - Ground white pepper
                              • - - Garlic powder
                              • 2 lb 2 oz Parmesan cheese, grated
                              • 13 lb Frozen, cooked diced chicken, thawed, ½" pieces

                              Measure

                              • 12 gal Water
                              • 2 gal 2¾ qt Rotini pasta, whole-grain, dry
                              • 2 gal 1½ qt (6 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
                              • 1 gal 2 qt Fat-free half and half
                              • 1 Tbsp 1 tsp Ground white pepper
                              • 2 tsp Garlic powder
                              • 3 qt Parmesan cheese, grated
                              • 2 gal 2½ qt Frozen, cooked diced chicken, thawed, ½"

                              Quantity
                               

                              50 Servings

                                Weight

                                • - - Water
                                • 4 lb Rotini pasta, whole-grain, dry
                                • 9 lb 6 oz Low-fat, reduced-sodium cream of chicken soup, condensed
                                • - - Fat-free half and half
                                • - - Ground white pepper
                                • - - Garlic powder
                                • 1 lb 1 oz Parmesan cheese, grated
                                • 6 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces

                                Measure

                                • 6 gal Water
                                • 5 qt 1½ cups Rotini pasta, whole-grain, dry
                                • 1 gal ¾ qt (3 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
                                • 3 qt Fat-free half and half
                                • 2 tsp Ground white pepper
                                • 1 tsp Garlic powder
                                • 1½ qt Parmesan cheese, grated
                                • 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½" pieces

                                100 Servings

                                  Weight

                                  • - - Water
                                  • 8 lb Rotini pasta, whole-grain
                                  • 18 lb 12 oz Low-fat, reduced-sodium cream of chicken soup, condensed
                                  • - - Fat-free half and half
                                  • - - Ground white pepper
                                  • - - Garlic powder
                                  • 2 lb 2 oz Parmesan cheese, grated
                                  • 13 lb Frozen, cooked diced chicken, thawed, ½" pieces

                                  Measure

                                  • 12 gal Water
                                  • 2 gal 2¾ qt Rotini pasta, whole-grain, dry
                                  • 2 gal 1½ qt (6 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
                                  • 1 gal 2 qt Fat-free half and half
                                  • 1 Tbsp 1 tsp Ground white pepper
                                  • 2 tsp Garlic powder
                                  • 3 qt Parmesan cheese, grated
                                  • 2 gal 2½ qt Frozen, cooked diced chicken, thawed, ½"
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • - - Water
                                    • 4 lb Rotini pasta, whole-grain, dry
                                    • 9 lb 6 oz Low-fat, reduced-sodium cream of chicken soup, condensed
                                    • - - Fat-free half and half
                                    • - - Ground white pepper
                                    • - - Garlic powder
                                    • 1 lb 1 oz Parmesan cheese, grated
                                    • 6 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces

                                    Measure

                                    • 6 gal Water
                                    • 5 qt 1½ cups Rotini pasta, whole-grain, dry
                                    • 1 gal ¾ qt (3 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
                                    • 3 qt Fat-free half and half
                                    • 2 tsp Ground white pepper
                                    • 1 tsp Garlic powder
                                    • 1½ qt Parmesan cheese, grated
                                    • 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½" pieces

                                    100 Servings

                                      Weight

                                      • - - Water
                                      • 8 lb Rotini pasta, whole-grain
                                      • 18 lb 12 oz Low-fat, reduced-sodium cream of chicken soup, condensed
                                      • - - Fat-free half and half
                                      • - - Ground white pepper
                                      • - - Garlic powder
                                      • 2 lb 2 oz Parmesan cheese, grated
                                      • 13 lb Frozen, cooked diced chicken, thawed, ½" pieces

                                      Measure

                                      • 12 gal Water
                                      • 2 gal 2¾ qt Rotini pasta, whole-grain, dry
                                      • 2 gal 1½ qt (6 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
                                      • 1 gal 2 qt Fat-free half and half
                                      • 1 Tbsp 1 tsp Ground white pepper
                                      • 2 tsp Garlic powder
                                      • 3 qt Parmesan cheese, grated
                                      • 2 gal 2½ qt Frozen, cooked diced chicken, thawed, ½"

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • - - Water
                                        • 4 lb Rotini pasta, whole-grain, dry
                                        • 9 lb 6 oz Low-fat, reduced-sodium cream of chicken soup, condensed
                                        • - - Fat-free half and half
                                        • - - Ground white pepper
                                        • - - Garlic powder
                                        • 1 lb 1 oz Parmesan cheese, grated
                                        • 6 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces

                                        Measure

                                        • 6 gal Water
                                        • 5 qt 1½ cups Rotini pasta, whole-grain, dry
                                        • 1 gal ¾ qt (3 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
                                        • 3 qt Fat-free half and half
                                        • 2 tsp Ground white pepper
                                        • 1 tsp Garlic powder
                                        • 1½ qt Parmesan cheese, grated
                                        • 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½" pieces

                                        100 Servings

                                          Weight

                                          • - - Water
                                          • 8 lb Rotini pasta, whole-grain
                                          • 18 lb 12 oz Low-fat, reduced-sodium cream of chicken soup, condensed
                                          • - - Fat-free half and half
                                          • - - Ground white pepper
                                          • - - Garlic powder
                                          • 2 lb 2 oz Parmesan cheese, grated
                                          • 13 lb Frozen, cooked diced chicken, thawed, ½" pieces

                                          Measure

                                          • 12 gal Water
                                          • 2 gal 2¾ qt Rotini pasta, whole-grain, dry
                                          • 2 gal 1½ qt (6 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
                                          • 1 gal 2 qt Fat-free half and half
                                          • 1 Tbsp 1 tsp Ground white pepper
                                          • 2 tsp Garlic powder
                                          • 3 qt Parmesan cheese, grated
                                          • 2 gal 2½ qt Frozen, cooked diced chicken, thawed, ½"
                                          *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.
                                          • Pour into steam table pans (12” x 20” x 4”).
                                            For 50 servings, use 2 pans.
                                            For 100 servings, use 4 pans.
                                            Critical Control Point: Hold pasta at 135 °F or higher.
                                          • Combine soup, half and half, pepper, garlic, Parmesan cheese, and chicken. Cook over medium heat for 5-10 minutes, stirring often.
                                            Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
                                          • Combine noodles and sauce immediately before serving.
                                          • Critical Control Point: Hold for hot service at 135 °F or higher.
                                          • Portion with 8 fl oz spoodle (1 cup).

                                          Nutrition INFORMATION

                                          Chicken Alfredo With a Twist USDA Recipe for Schools
                                          Amount Per Serving
                                           
                                          1 cup (8 fl oz spoodle)
                                          Calories
                                          344.92
                                          Total Fat
                                           
                                          8.16
                                          g
                                          13
                                          %
                                          Saturated Fat
                                           
                                          3.59
                                          g
                                          22
                                          %
                                          Cholesterol
                                           
                                          68.68
                                          mg
                                          23
                                          %
                                          Sodium
                                           
                                          571.55
                                          mg
                                          25
                                          %
                                          Total Carbohydrate
                                           
                                          40.85
                                          g
                                          14
                                          %
                                          Dietary Fiber
                                           
                                          2.67
                                          g
                                          11
                                          %
                                          Protein
                                           
                                          29.71
                                          g
                                          59
                                          %
                                          Vitamin A
                                           
                                          449.55
                                          IU
                                          9
                                          %
                                          Vitamin C
                                           
                                          0.38
                                          mg
                                          0
                                          %
                                          Calcium
                                           
                                          173.98
                                          mg
                                          17
                                          %
                                          Iron
                                           
                                          2.34
                                          mg
                                          13
                                          %
                                          N/A=data not available
                                          *Marketing Guide

                                          Notes

                                          Keep noodles and sauce separate until serving time to maintain consistency of sauce. Sauce will thicken upon standing.
                                          Yield / Volume
                                          50 Servings:
                                          About 26 lb 8 oz
                                          About 3 gal/3 steam table pans
                                          100 Servings:
                                          About 51 lb
                                          About 6 gal/4 steam table pans