Chicken Tetrazzini USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
This Chicken Tetrazzini combines chicken with pasta, fresh vegetables, chicken broth, and Cajun spices.
NSLP/SBP CREDITING INFORMATION
1 cup (8 fl oz spoodle) provides 2 oz equivalent meat/meat alternate, ¹⁄4 cup red/orange vegetable, ¹⁄8 cup other vegetable, and 0.75 oz equivalent grains.
3.25 from 4 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/schools/Chicken_Tetrazzini_50-100_Draft3_F.pdf

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Ingredients
 

50 Servings

    Weight

    • - - Water
    • - - Salt
    • 2 lb 6 oz Whole-grain penne pasta
    • - - Canola oil
    • 1 lb *Fresh carrots, diced
    • 8 oz *Fresh celery, diced
    • 4 oz *Fresh green peppers,diced
    • 1 lb 4 oz *Fresh mushrooms, sliced
    • 8 oz Canned pimientos, diced, drained
    • 8 oz Margarine, trans-fat free
    • 8 oz Whole-wheat flour
    • - - Nonfat milk
    • 1 lb 8 oz Canned, low-sodium tomato paste
    • - - Low-sodium chicken broth
    • 1 lb *Fresh onions, diced
    • - - Ground black or white pepper
    • - - Onion powder
    • - - Garlic powder
    • - - Cajun seasoning
    • 6 lb 4 oz Frozen, cooked diced chicken, ¹⁄2" pieces
    • 4 oz Parmesan cheese,grated

    Measure

    • 3 gal Water
    • 2 tsp Salt
    • 2 qt 2⅔ cups Whole-grain penne pasta
    • ½ cup Canola oil
    • 3½ cups *Fresh carrots, diced
    • ⅔ cup 1 Tbsp *Fresh celery, diced
    • ⅔ cup 1 Tbsp 1 tsp *Fresh green peppers,diced
    • 1 qt 1¾ cups 1½ tsp *Fresh mushrooms, sliced
    • 1 cup 1 Tbsp 1²⁄3 tsp (about ⅛ No. 10 can) Canned pimientos, diced, drained
    • 1 cup Margarine, trans-fat free
    • 1¾ cups 2 tsp Whole-wheat flour
    • 3 qt 1 cup Nonfat milk
    • 2½ cups 1 Tbsp 1½ tsp (about ¼ No. 10 can) Canned low-sodium tomato paste
    • 2 qt 1 cup Low-sodium chicken broth
    • 3 cups 2 Tbsp *Fresh onions, diced
    • 1 tsp Ground black or white pepper
    • 2 tsp Onion powder
    • 2 Tbsp 2 tsp Garlic powder
    • 1 Tbsp 1 tsp Cajun seasoning
    • 1 gal 1 qt 1½ cups 1 Tbsp ⅓ tsp Frozen, cooked diced chicken,¹⁄2" pieces
    • 1⅓ cups 1 Tbsp 1 tsp Parmesan cheese, grated

    100 Servings

      Weight

      • - - Water
      • - - Salt
      • 4 lb 12 oz Whole-grain penne pasta
      • - - Canola oil
      • 2 lb *Fresh carrots, diced
      • 1 lb *Fresh celery, diced
      • 8 oz *Fresh green peppers, diced
      • 2 lb 8 oz *Fresh mushrooms, sliced
      • 1 lb Canned pimientos, diced, drained
      • 1 lb Margarine, trans-fat free
      • 1 lb Whole-wheat flour
      • - - Nonfat milk
      • 3 lb Canned low-sodium tomato paste
      • - - Low-sodium chicken broth
      • 2 lb *Fresh onions, diced
      • - - Ground black or white pepper
      • - - Onion powder
      • - - Garlic powder
      • - - Cajun Seasoning
      • 12 lb 8 oz Frozen, cooked diced chicken, ½" pieces
      • 8 oz Parmesan cheese, grated

      Measure

      • 6 gal Water
      • 1 Tbsp 1 tsp Salt
      • 1 gal 1 qt 1⅓ cups Whole-grain penne pasta
      • 1 cup Canola oil
      • 1 qt 3 cups *Fresh carrots, diced
      • 1⅓ cups 2 Tbsp *Fresh celery, diced
      • 1⅓ cups 2 Tbsp 2 tsp *Fresh green peppers, diced
      • 2 qt 3½ cups 1 Tbsp *Fresh mushrooms, sliced
      • 2 cups 3 Tbsp ⅓ tsp (about ¼ No. 10 can) Canned pimientos, diced, drained
      • 2 cups Margarine, trans-fat free
      • 3½ cups 1 Tbsp 1 tsp Whole-wheat flour
      • 1 gal 2 qt 2 cups Nonfat milk
      • 1 qt 1 cup 3 Tbsp (about ½ No. 10 can) Canned low-sodium tomato paste
      • 1 gal 2 cups Low-sodium chicken broth
      • 1 qt 2¼ cups *Fresh onions, diced
      • 2 tsp Ground black or white pepper
      • 1 Tbsp 1 tsp Onion powder
      • ¼ cup 1 Tbsp 1 tsp Garlic powder
      • 2 Tbsp 2 tsp Cajun Seasoning
      • 2 gal 2 qt 3 cups 2 Tbsp ⅔ tsp Frozen, cooked diced chicken ½" pieces
      • 2⅔ cups 2 Tbsp 2 tsp Parmesan cheese, grated

      Quantity
       

      50 Servings

        Weight

        • - - Water
        • - - Salt
        • 2 lb 6 oz Whole-grain penne pasta
        • - - Canola oil
        • 1 lb *Fresh carrots, diced
        • 8 oz *Fresh celery, diced
        • 4 oz *Fresh green peppers,diced
        • 1 lb 4 oz *Fresh mushrooms, sliced
        • 8 oz Canned pimientos, diced, drained
        • 8 oz Margarine, trans-fat free
        • 8 oz Whole-wheat flour
        • - - Nonfat milk
        • 1 lb 8 oz Canned, low-sodium tomato paste
        • - - Low-sodium chicken broth
        • 1 lb *Fresh onions, diced
        • - - Ground black or white pepper
        • - - Onion powder
        • - - Garlic powder
        • - - Cajun seasoning
        • 6 lb 4 oz Frozen, cooked diced chicken, ¹⁄2" pieces
        • 4 oz Parmesan cheese,grated

        Measure

        • 3 gal Water
        • 2 tsp Salt
        • 2 qt 2⅔ cups Whole-grain penne pasta
        • ½ cup Canola oil
        • 3½ cups *Fresh carrots, diced
        • ⅔ cup 1 Tbsp *Fresh celery, diced
        • ⅔ cup 1 Tbsp 1 tsp *Fresh green peppers,diced
        • 1 qt 1¾ cups 1½ tsp *Fresh mushrooms, sliced
        • 1 cup 1 Tbsp 1²⁄3 tsp (about ⅛ No. 10 can) Canned pimientos, diced, drained
        • 1 cup Margarine, trans-fat free
        • 1¾ cups 2 tsp Whole-wheat flour
        • 3 qt 1 cup Nonfat milk
        • 2½ cups 1 Tbsp 1½ tsp (about ¼ No. 10 can) Canned low-sodium tomato paste
        • 2 qt 1 cup Low-sodium chicken broth
        • 3 cups 2 Tbsp *Fresh onions, diced
        • 1 tsp Ground black or white pepper
        • 2 tsp Onion powder
        • 2 Tbsp 2 tsp Garlic powder
        • 1 Tbsp 1 tsp Cajun seasoning
        • 1 gal 1 qt 1½ cups 1 Tbsp ⅓ tsp Frozen, cooked diced chicken,¹⁄2" pieces
        • 1⅓ cups 1 Tbsp 1 tsp Parmesan cheese, grated

        100 Servings

          Weight

          • - - Water
          • - - Salt
          • 4 lb 12 oz Whole-grain penne pasta
          • - - Canola oil
          • 2 lb *Fresh carrots, diced
          • 1 lb *Fresh celery, diced
          • 8 oz *Fresh green peppers, diced
          • 2 lb 8 oz *Fresh mushrooms, sliced
          • 1 lb Canned pimientos, diced, drained
          • 1 lb Margarine, trans-fat free
          • 1 lb Whole-wheat flour
          • - - Nonfat milk
          • 3 lb Canned low-sodium tomato paste
          • - - Low-sodium chicken broth
          • 2 lb *Fresh onions, diced
          • - - Ground black or white pepper
          • - - Onion powder
          • - - Garlic powder
          • - - Cajun Seasoning
          • 12 lb 8 oz Frozen, cooked diced chicken, ½" pieces
          • 8 oz Parmesan cheese, grated

          Measure

          • 6 gal Water
          • 1 Tbsp 1 tsp Salt
          • 1 gal 1 qt 1⅓ cups Whole-grain penne pasta
          • 1 cup Canola oil
          • 1 qt 3 cups *Fresh carrots, diced
          • 1⅓ cups 2 Tbsp *Fresh celery, diced
          • 1⅓ cups 2 Tbsp 2 tsp *Fresh green peppers, diced
          • 2 qt 3½ cups 1 Tbsp *Fresh mushrooms, sliced
          • 2 cups 3 Tbsp ⅓ tsp (about ¼ No. 10 can) Canned pimientos, diced, drained
          • 2 cups Margarine, trans-fat free
          • 3½ cups 1 Tbsp 1 tsp Whole-wheat flour
          • 1 gal 2 qt 2 cups Nonfat milk
          • 1 qt 1 cup 3 Tbsp (about ½ No. 10 can) Canned low-sodium tomato paste
          • 1 gal 2 cups Low-sodium chicken broth
          • 1 qt 2¼ cups *Fresh onions, diced
          • 2 tsp Ground black or white pepper
          • 1 Tbsp 1 tsp Onion powder
          • ¼ cup 1 Tbsp 1 tsp Garlic powder
          • 2 Tbsp 2 tsp Cajun Seasoning
          • 2 gal 2 qt 3 cups 2 Tbsp ⅔ tsp Frozen, cooked diced chicken ½" pieces
          • 2⅔ cups 2 Tbsp 2 tsp Parmesan cheese, grated

          Ingredients
           

          50 Servings

            Weight

            • - - Water
            • - - Salt
            • 2 lb 6 oz Whole-grain penne pasta
            • - - Canola oil
            • 1 lb *Fresh carrots, diced
            • 8 oz *Fresh celery, diced
            • 4 oz *Fresh green peppers,diced
            • 1 lb 4 oz *Fresh mushrooms, sliced
            • 8 oz Canned pimientos, diced, drained
            • 8 oz Margarine, trans-fat free
            • 8 oz Whole-wheat flour
            • - - Nonfat milk
            • 1 lb 8 oz Canned, low-sodium tomato paste
            • - - Low-sodium chicken broth
            • 1 lb *Fresh onions, diced
            • - - Ground black or white pepper
            • - - Onion powder
            • - - Garlic powder
            • - - Cajun seasoning
            • 6 lb 4 oz Frozen, cooked diced chicken, ¹⁄2" pieces
            • 4 oz Parmesan cheese,grated

            Measure

            • 3 gal Water
            • 2 tsp Salt
            • 2 qt 2⅔ cups Whole-grain penne pasta
            • ½ cup Canola oil
            • 3½ cups *Fresh carrots, diced
            • ⅔ cup 1 Tbsp *Fresh celery, diced
            • ⅔ cup 1 Tbsp 1 tsp *Fresh green peppers,diced
            • 1 qt 1¾ cups 1½ tsp *Fresh mushrooms, sliced
            • 1 cup 1 Tbsp 1²⁄3 tsp (about ⅛ No. 10 can) Canned pimientos, diced, drained
            • 1 cup Margarine, trans-fat free
            • 1¾ cups 2 tsp Whole-wheat flour
            • 3 qt 1 cup Nonfat milk
            • 2½ cups 1 Tbsp 1½ tsp (about ¼ No. 10 can) Canned low-sodium tomato paste
            • 2 qt 1 cup Low-sodium chicken broth
            • 3 cups 2 Tbsp *Fresh onions, diced
            • 1 tsp Ground black or white pepper
            • 2 tsp Onion powder
            • 2 Tbsp 2 tsp Garlic powder
            • 1 Tbsp 1 tsp Cajun seasoning
            • 1 gal 1 qt 1½ cups 1 Tbsp ⅓ tsp Frozen, cooked diced chicken,¹⁄2" pieces
            • 1⅓ cups 1 Tbsp 1 tsp Parmesan cheese, grated

            100 Servings

              Weight

              • - - Water
              • - - Salt
              • 4 lb 12 oz Whole-grain penne pasta
              • - - Canola oil
              • 2 lb *Fresh carrots, diced
              • 1 lb *Fresh celery, diced
              • 8 oz *Fresh green peppers, diced
              • 2 lb 8 oz *Fresh mushrooms, sliced
              • 1 lb Canned pimientos, diced, drained
              • 1 lb Margarine, trans-fat free
              • 1 lb Whole-wheat flour
              • - - Nonfat milk
              • 3 lb Canned low-sodium tomato paste
              • - - Low-sodium chicken broth
              • 2 lb *Fresh onions, diced
              • - - Ground black or white pepper
              • - - Onion powder
              • - - Garlic powder
              • - - Cajun Seasoning
              • 12 lb 8 oz Frozen, cooked diced chicken, ½" pieces
              • 8 oz Parmesan cheese, grated

              Measure

              • 6 gal Water
              • 1 Tbsp 1 tsp Salt
              • 1 gal 1 qt 1⅓ cups Whole-grain penne pasta
              • 1 cup Canola oil
              • 1 qt 3 cups *Fresh carrots, diced
              • 1⅓ cups 2 Tbsp *Fresh celery, diced
              • 1⅓ cups 2 Tbsp 2 tsp *Fresh green peppers, diced
              • 2 qt 3½ cups 1 Tbsp *Fresh mushrooms, sliced
              • 2 cups 3 Tbsp ⅓ tsp (about ¼ No. 10 can) Canned pimientos, diced, drained
              • 2 cups Margarine, trans-fat free
              • 3½ cups 1 Tbsp 1 tsp Whole-wheat flour
              • 1 gal 2 qt 2 cups Nonfat milk
              • 1 qt 1 cup 3 Tbsp (about ½ No. 10 can) Canned low-sodium tomato paste
              • 1 gal 2 cups Low-sodium chicken broth
              • 1 qt 2¼ cups *Fresh onions, diced
              • 2 tsp Ground black or white pepper
              • 1 Tbsp 1 tsp Onion powder
              • ¼ cup 1 Tbsp 1 tsp Garlic powder
              • 2 Tbsp 2 tsp Cajun Seasoning
              • 2 gal 2 qt 3 cups 2 Tbsp ⅔ tsp Frozen, cooked diced chicken ½" pieces
              • 2⅔ cups 2 Tbsp 2 tsp Parmesan cheese, grated

              Quantity
               

              50 Servings

                Weight

                • - - Water
                • - - Salt
                • 2 lb 6 oz Whole-grain penne pasta
                • - - Canola oil
                • 1 lb *Fresh carrots, diced
                • 8 oz *Fresh celery, diced
                • 4 oz *Fresh green peppers,diced
                • 1 lb 4 oz *Fresh mushrooms, sliced
                • 8 oz Canned pimientos, diced, drained
                • 8 oz Margarine, trans-fat free
                • 8 oz Whole-wheat flour
                • - - Nonfat milk
                • 1 lb 8 oz Canned, low-sodium tomato paste
                • - - Low-sodium chicken broth
                • 1 lb *Fresh onions, diced
                • - - Ground black or white pepper
                • - - Onion powder
                • - - Garlic powder
                • - - Cajun seasoning
                • 6 lb 4 oz Frozen, cooked diced chicken, ¹⁄2" pieces
                • 4 oz Parmesan cheese,grated

                Measure

                • 3 gal Water
                • 2 tsp Salt
                • 2 qt 2⅔ cups Whole-grain penne pasta
                • ½ cup Canola oil
                • 3½ cups *Fresh carrots, diced
                • ⅔ cup 1 Tbsp *Fresh celery, diced
                • ⅔ cup 1 Tbsp 1 tsp *Fresh green peppers,diced
                • 1 qt 1¾ cups 1½ tsp *Fresh mushrooms, sliced
                • 1 cup 1 Tbsp 1²⁄3 tsp (about ⅛ No. 10 can) Canned pimientos, diced, drained
                • 1 cup Margarine, trans-fat free
                • 1¾ cups 2 tsp Whole-wheat flour
                • 3 qt 1 cup Nonfat milk
                • 2½ cups 1 Tbsp 1½ tsp (about ¼ No. 10 can) Canned low-sodium tomato paste
                • 2 qt 1 cup Low-sodium chicken broth
                • 3 cups 2 Tbsp *Fresh onions, diced
                • 1 tsp Ground black or white pepper
                • 2 tsp Onion powder
                • 2 Tbsp 2 tsp Garlic powder
                • 1 Tbsp 1 tsp Cajun seasoning
                • 1 gal 1 qt 1½ cups 1 Tbsp ⅓ tsp Frozen, cooked diced chicken,¹⁄2" pieces
                • 1⅓ cups 1 Tbsp 1 tsp Parmesan cheese, grated

                100 Servings

                  Weight

                  • - - Water
                  • - - Salt
                  • 4 lb 12 oz Whole-grain penne pasta
                  • - - Canola oil
                  • 2 lb *Fresh carrots, diced
                  • 1 lb *Fresh celery, diced
                  • 8 oz *Fresh green peppers, diced
                  • 2 lb 8 oz *Fresh mushrooms, sliced
                  • 1 lb Canned pimientos, diced, drained
                  • 1 lb Margarine, trans-fat free
                  • 1 lb Whole-wheat flour
                  • - - Nonfat milk
                  • 3 lb Canned low-sodium tomato paste
                  • - - Low-sodium chicken broth
                  • 2 lb *Fresh onions, diced
                  • - - Ground black or white pepper
                  • - - Onion powder
                  • - - Garlic powder
                  • - - Cajun Seasoning
                  • 12 lb 8 oz Frozen, cooked diced chicken, ½" pieces
                  • 8 oz Parmesan cheese, grated

                  Measure

                  • 6 gal Water
                  • 1 Tbsp 1 tsp Salt
                  • 1 gal 1 qt 1⅓ cups Whole-grain penne pasta
                  • 1 cup Canola oil
                  • 1 qt 3 cups *Fresh carrots, diced
                  • 1⅓ cups 2 Tbsp *Fresh celery, diced
                  • 1⅓ cups 2 Tbsp 2 tsp *Fresh green peppers, diced
                  • 2 qt 3½ cups 1 Tbsp *Fresh mushrooms, sliced
                  • 2 cups 3 Tbsp ⅓ tsp (about ¼ No. 10 can) Canned pimientos, diced, drained
                  • 2 cups Margarine, trans-fat free
                  • 3½ cups 1 Tbsp 1 tsp Whole-wheat flour
                  • 1 gal 2 qt 2 cups Nonfat milk
                  • 1 qt 1 cup 3 Tbsp (about ½ No. 10 can) Canned low-sodium tomato paste
                  • 1 gal 2 cups Low-sodium chicken broth
                  • 1 qt 2¼ cups *Fresh onions, diced
                  • 2 tsp Ground black or white pepper
                  • 1 Tbsp 1 tsp Onion powder
                  • ¼ cup 1 Tbsp 1 tsp Garlic powder
                  • 2 Tbsp 2 tsp Cajun Seasoning
                  • 2 gal 2 qt 3 cups 2 Tbsp ⅔ tsp Frozen, cooked diced chicken ½" pieces
                  • 2⅔ cups 2 Tbsp 2 tsp Parmesan cheese, grated
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • - - Water
                    • - - Salt
                    • 2 lb 6 oz Whole-grain penne pasta
                    • - - Canola oil
                    • 1 lb *Fresh carrots, diced
                    • 8 oz *Fresh celery, diced
                    • 4 oz *Fresh green peppers,diced
                    • 1 lb 4 oz *Fresh mushrooms, sliced
                    • 8 oz Canned pimientos, diced, drained
                    • 8 oz Margarine, trans-fat free
                    • 8 oz Whole-wheat flour
                    • - - Nonfat milk
                    • 1 lb 8 oz Canned, low-sodium tomato paste
                    • - - Low-sodium chicken broth
                    • 1 lb *Fresh onions, diced
                    • - - Ground black or white pepper
                    • - - Onion powder
                    • - - Garlic powder
                    • - - Cajun seasoning
                    • 6 lb 4 oz Frozen, cooked diced chicken, ¹⁄2" pieces
                    • 4 oz Parmesan cheese,grated

                    Measure

                    • 3 gal Water
                    • 2 tsp Salt
                    • 2 qt 2⅔ cups Whole-grain penne pasta
                    • ½ cup Canola oil
                    • 3½ cups *Fresh carrots, diced
                    • ⅔ cup 1 Tbsp *Fresh celery, diced
                    • ⅔ cup 1 Tbsp 1 tsp *Fresh green peppers,diced
                    • 1 qt 1¾ cups 1½ tsp *Fresh mushrooms, sliced
                    • 1 cup 1 Tbsp 1²⁄3 tsp (about ⅛ No. 10 can) Canned pimientos, diced, drained
                    • 1 cup Margarine, trans-fat free
                    • 1¾ cups 2 tsp Whole-wheat flour
                    • 3 qt 1 cup Nonfat milk
                    • 2½ cups 1 Tbsp 1½ tsp (about ¼ No. 10 can) Canned low-sodium tomato paste
                    • 2 qt 1 cup Low-sodium chicken broth
                    • 3 cups 2 Tbsp *Fresh onions, diced
                    • 1 tsp Ground black or white pepper
                    • 2 tsp Onion powder
                    • 2 Tbsp 2 tsp Garlic powder
                    • 1 Tbsp 1 tsp Cajun seasoning
                    • 1 gal 1 qt 1½ cups 1 Tbsp ⅓ tsp Frozen, cooked diced chicken,¹⁄2" pieces
                    • 1⅓ cups 1 Tbsp 1 tsp Parmesan cheese, grated

                    100 Servings

                      Weight

                      • - - Water
                      • - - Salt
                      • 4 lb 12 oz Whole-grain penne pasta
                      • - - Canola oil
                      • 2 lb *Fresh carrots, diced
                      • 1 lb *Fresh celery, diced
                      • 8 oz *Fresh green peppers, diced
                      • 2 lb 8 oz *Fresh mushrooms, sliced
                      • 1 lb Canned pimientos, diced, drained
                      • 1 lb Margarine, trans-fat free
                      • 1 lb Whole-wheat flour
                      • - - Nonfat milk
                      • 3 lb Canned low-sodium tomato paste
                      • - - Low-sodium chicken broth
                      • 2 lb *Fresh onions, diced
                      • - - Ground black or white pepper
                      • - - Onion powder
                      • - - Garlic powder
                      • - - Cajun Seasoning
                      • 12 lb 8 oz Frozen, cooked diced chicken, ½" pieces
                      • 8 oz Parmesan cheese, grated

                      Measure

                      • 6 gal Water
                      • 1 Tbsp 1 tsp Salt
                      • 1 gal 1 qt 1⅓ cups Whole-grain penne pasta
                      • 1 cup Canola oil
                      • 1 qt 3 cups *Fresh carrots, diced
                      • 1⅓ cups 2 Tbsp *Fresh celery, diced
                      • 1⅓ cups 2 Tbsp 2 tsp *Fresh green peppers, diced
                      • 2 qt 3½ cups 1 Tbsp *Fresh mushrooms, sliced
                      • 2 cups 3 Tbsp ⅓ tsp (about ¼ No. 10 can) Canned pimientos, diced, drained
                      • 2 cups Margarine, trans-fat free
                      • 3½ cups 1 Tbsp 1 tsp Whole-wheat flour
                      • 1 gal 2 qt 2 cups Nonfat milk
                      • 1 qt 1 cup 3 Tbsp (about ½ No. 10 can) Canned low-sodium tomato paste
                      • 1 gal 2 cups Low-sodium chicken broth
                      • 1 qt 2¼ cups *Fresh onions, diced
                      • 2 tsp Ground black or white pepper
                      • 1 Tbsp 1 tsp Onion powder
                      • ¼ cup 1 Tbsp 1 tsp Garlic powder
                      • 2 Tbsp 2 tsp Cajun Seasoning
                      • 2 gal 2 qt 3 cups 2 Tbsp ⅔ tsp Frozen, cooked diced chicken ½" pieces
                      • 2⅔ cups 2 Tbsp 2 tsp Parmesan cheese, grated

                      Quantity
                       

                      50 Servings

                        Weight

                        • - - Water
                        • - - Salt
                        • 2 lb 6 oz Whole-grain penne pasta
                        • - - Canola oil
                        • 1 lb *Fresh carrots, diced
                        • 8 oz *Fresh celery, diced
                        • 4 oz *Fresh green peppers,diced
                        • 1 lb 4 oz *Fresh mushrooms, sliced
                        • 8 oz Canned pimientos, diced, drained
                        • 8 oz Margarine, trans-fat free
                        • 8 oz Whole-wheat flour
                        • - - Nonfat milk
                        • 1 lb 8 oz Canned, low-sodium tomato paste
                        • - - Low-sodium chicken broth
                        • 1 lb *Fresh onions, diced
                        • - - Ground black or white pepper
                        • - - Onion powder
                        • - - Garlic powder
                        • - - Cajun seasoning
                        • 6 lb 4 oz Frozen, cooked diced chicken, ¹⁄2" pieces
                        • 4 oz Parmesan cheese,grated

                        Measure

                        • 3 gal Water
                        • 2 tsp Salt
                        • 2 qt 2⅔ cups Whole-grain penne pasta
                        • ½ cup Canola oil
                        • 3½ cups *Fresh carrots, diced
                        • ⅔ cup 1 Tbsp *Fresh celery, diced
                        • ⅔ cup 1 Tbsp 1 tsp *Fresh green peppers,diced
                        • 1 qt 1¾ cups 1½ tsp *Fresh mushrooms, sliced
                        • 1 cup 1 Tbsp 1²⁄3 tsp (about ⅛ No. 10 can) Canned pimientos, diced, drained
                        • 1 cup Margarine, trans-fat free
                        • 1¾ cups 2 tsp Whole-wheat flour
                        • 3 qt 1 cup Nonfat milk
                        • 2½ cups 1 Tbsp 1½ tsp (about ¼ No. 10 can) Canned low-sodium tomato paste
                        • 2 qt 1 cup Low-sodium chicken broth
                        • 3 cups 2 Tbsp *Fresh onions, diced
                        • 1 tsp Ground black or white pepper
                        • 2 tsp Onion powder
                        • 2 Tbsp 2 tsp Garlic powder
                        • 1 Tbsp 1 tsp Cajun seasoning
                        • 1 gal 1 qt 1½ cups 1 Tbsp ⅓ tsp Frozen, cooked diced chicken,¹⁄2" pieces
                        • 1⅓ cups 1 Tbsp 1 tsp Parmesan cheese, grated

                        100 Servings

                          Weight

                          • - - Water
                          • - - Salt
                          • 4 lb 12 oz Whole-grain penne pasta
                          • - - Canola oil
                          • 2 lb *Fresh carrots, diced
                          • 1 lb *Fresh celery, diced
                          • 8 oz *Fresh green peppers, diced
                          • 2 lb 8 oz *Fresh mushrooms, sliced
                          • 1 lb Canned pimientos, diced, drained
                          • 1 lb Margarine, trans-fat free
                          • 1 lb Whole-wheat flour
                          • - - Nonfat milk
                          • 3 lb Canned low-sodium tomato paste
                          • - - Low-sodium chicken broth
                          • 2 lb *Fresh onions, diced
                          • - - Ground black or white pepper
                          • - - Onion powder
                          • - - Garlic powder
                          • - - Cajun Seasoning
                          • 12 lb 8 oz Frozen, cooked diced chicken, ½" pieces
                          • 8 oz Parmesan cheese, grated

                          Measure

                          • 6 gal Water
                          • 1 Tbsp 1 tsp Salt
                          • 1 gal 1 qt 1⅓ cups Whole-grain penne pasta
                          • 1 cup Canola oil
                          • 1 qt 3 cups *Fresh carrots, diced
                          • 1⅓ cups 2 Tbsp *Fresh celery, diced
                          • 1⅓ cups 2 Tbsp 2 tsp *Fresh green peppers, diced
                          • 2 qt 3½ cups 1 Tbsp *Fresh mushrooms, sliced
                          • 2 cups 3 Tbsp ⅓ tsp (about ¼ No. 10 can) Canned pimientos, diced, drained
                          • 2 cups Margarine, trans-fat free
                          • 3½ cups 1 Tbsp 1 tsp Whole-wheat flour
                          • 1 gal 2 qt 2 cups Nonfat milk
                          • 1 qt 1 cup 3 Tbsp (about ½ No. 10 can) Canned low-sodium tomato paste
                          • 1 gal 2 cups Low-sodium chicken broth
                          • 1 qt 2¼ cups *Fresh onions, diced
                          • 2 tsp Ground black or white pepper
                          • 1 Tbsp 1 tsp Onion powder
                          • ¼ cup 1 Tbsp 1 tsp Garlic powder
                          • 2 Tbsp 2 tsp Cajun Seasoning
                          • 2 gal 2 qt 3 cups 2 Tbsp ⅔ tsp Frozen, cooked diced chicken ½" pieces
                          • 2⅔ cups 2 Tbsp 2 tsp Parmesan cheese, grated
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • - - Water
                            • - - Salt
                            • 2 lb 6 oz Whole-grain penne pasta
                            • - - Canola oil
                            • 1 lb *Fresh carrots, diced
                            • 8 oz *Fresh celery, diced
                            • 4 oz *Fresh green peppers,diced
                            • 1 lb 4 oz *Fresh mushrooms, sliced
                            • 8 oz Canned pimientos, diced, drained
                            • 8 oz Margarine, trans-fat free
                            • 8 oz Whole-wheat flour
                            • - - Nonfat milk
                            • 1 lb 8 oz Canned, low-sodium tomato paste
                            • - - Low-sodium chicken broth
                            • 1 lb *Fresh onions, diced
                            • - - Ground black or white pepper
                            • - - Onion powder
                            • - - Garlic powder
                            • - - Cajun seasoning
                            • 6 lb 4 oz Frozen, cooked diced chicken, ¹⁄2" pieces
                            • 4 oz Parmesan cheese,grated

                            Measure

                            • 3 gal Water
                            • 2 tsp Salt
                            • 2 qt 2⅔ cups Whole-grain penne pasta
                            • ½ cup Canola oil
                            • 3½ cups *Fresh carrots, diced
                            • ⅔ cup 1 Tbsp *Fresh celery, diced
                            • ⅔ cup 1 Tbsp 1 tsp *Fresh green peppers,diced
                            • 1 qt 1¾ cups 1½ tsp *Fresh mushrooms, sliced
                            • 1 cup 1 Tbsp 1²⁄3 tsp (about ⅛ No. 10 can) Canned pimientos, diced, drained
                            • 1 cup Margarine, trans-fat free
                            • 1¾ cups 2 tsp Whole-wheat flour
                            • 3 qt 1 cup Nonfat milk
                            • 2½ cups 1 Tbsp 1½ tsp (about ¼ No. 10 can) Canned low-sodium tomato paste
                            • 2 qt 1 cup Low-sodium chicken broth
                            • 3 cups 2 Tbsp *Fresh onions, diced
                            • 1 tsp Ground black or white pepper
                            • 2 tsp Onion powder
                            • 2 Tbsp 2 tsp Garlic powder
                            • 1 Tbsp 1 tsp Cajun seasoning
                            • 1 gal 1 qt 1½ cups 1 Tbsp ⅓ tsp Frozen, cooked diced chicken,¹⁄2" pieces
                            • 1⅓ cups 1 Tbsp 1 tsp Parmesan cheese, grated

                            100 Servings

                              Weight

                              • - - Water
                              • - - Salt
                              • 4 lb 12 oz Whole-grain penne pasta
                              • - - Canola oil
                              • 2 lb *Fresh carrots, diced
                              • 1 lb *Fresh celery, diced
                              • 8 oz *Fresh green peppers, diced
                              • 2 lb 8 oz *Fresh mushrooms, sliced
                              • 1 lb Canned pimientos, diced, drained
                              • 1 lb Margarine, trans-fat free
                              • 1 lb Whole-wheat flour
                              • - - Nonfat milk
                              • 3 lb Canned low-sodium tomato paste
                              • - - Low-sodium chicken broth
                              • 2 lb *Fresh onions, diced
                              • - - Ground black or white pepper
                              • - - Onion powder
                              • - - Garlic powder
                              • - - Cajun Seasoning
                              • 12 lb 8 oz Frozen, cooked diced chicken, ½" pieces
                              • 8 oz Parmesan cheese, grated

                              Measure

                              • 6 gal Water
                              • 1 Tbsp 1 tsp Salt
                              • 1 gal 1 qt 1⅓ cups Whole-grain penne pasta
                              • 1 cup Canola oil
                              • 1 qt 3 cups *Fresh carrots, diced
                              • 1⅓ cups 2 Tbsp *Fresh celery, diced
                              • 1⅓ cups 2 Tbsp 2 tsp *Fresh green peppers, diced
                              • 2 qt 3½ cups 1 Tbsp *Fresh mushrooms, sliced
                              • 2 cups 3 Tbsp ⅓ tsp (about ¼ No. 10 can) Canned pimientos, diced, drained
                              • 2 cups Margarine, trans-fat free
                              • 3½ cups 1 Tbsp 1 tsp Whole-wheat flour
                              • 1 gal 2 qt 2 cups Nonfat milk
                              • 1 qt 1 cup 3 Tbsp (about ½ No. 10 can) Canned low-sodium tomato paste
                              • 1 gal 2 cups Low-sodium chicken broth
                              • 1 qt 2¼ cups *Fresh onions, diced
                              • 2 tsp Ground black or white pepper
                              • 1 Tbsp 1 tsp Onion powder
                              • ¼ cup 1 Tbsp 1 tsp Garlic powder
                              • 2 Tbsp 2 tsp Cajun Seasoning
                              • 2 gal 2 qt 3 cups 2 Tbsp ⅔ tsp Frozen, cooked diced chicken ½" pieces
                              • 2⅔ cups 2 Tbsp 2 tsp Parmesan cheese, grated

                              Quantity
                               

                              50 Servings

                                Weight

                                • - - Water
                                • - - Salt
                                • 2 lb 6 oz Whole-grain penne pasta
                                • - - Canola oil
                                • 1 lb *Fresh carrots, diced
                                • 8 oz *Fresh celery, diced
                                • 4 oz *Fresh green peppers,diced
                                • 1 lb 4 oz *Fresh mushrooms, sliced
                                • 8 oz Canned pimientos, diced, drained
                                • 8 oz Margarine, trans-fat free
                                • 8 oz Whole-wheat flour
                                • - - Nonfat milk
                                • 1 lb 8 oz Canned, low-sodium tomato paste
                                • - - Low-sodium chicken broth
                                • 1 lb *Fresh onions, diced
                                • - - Ground black or white pepper
                                • - - Onion powder
                                • - - Garlic powder
                                • - - Cajun seasoning
                                • 6 lb 4 oz Frozen, cooked diced chicken, ¹⁄2" pieces
                                • 4 oz Parmesan cheese,grated

                                Measure

                                • 3 gal Water
                                • 2 tsp Salt
                                • 2 qt 2⅔ cups Whole-grain penne pasta
                                • ½ cup Canola oil
                                • 3½ cups *Fresh carrots, diced
                                • ⅔ cup 1 Tbsp *Fresh celery, diced
                                • ⅔ cup 1 Tbsp 1 tsp *Fresh green peppers,diced
                                • 1 qt 1¾ cups 1½ tsp *Fresh mushrooms, sliced
                                • 1 cup 1 Tbsp 1²⁄3 tsp (about ⅛ No. 10 can) Canned pimientos, diced, drained
                                • 1 cup Margarine, trans-fat free
                                • 1¾ cups 2 tsp Whole-wheat flour
                                • 3 qt 1 cup Nonfat milk
                                • 2½ cups 1 Tbsp 1½ tsp (about ¼ No. 10 can) Canned low-sodium tomato paste
                                • 2 qt 1 cup Low-sodium chicken broth
                                • 3 cups 2 Tbsp *Fresh onions, diced
                                • 1 tsp Ground black or white pepper
                                • 2 tsp Onion powder
                                • 2 Tbsp 2 tsp Garlic powder
                                • 1 Tbsp 1 tsp Cajun seasoning
                                • 1 gal 1 qt 1½ cups 1 Tbsp ⅓ tsp Frozen, cooked diced chicken,¹⁄2" pieces
                                • 1⅓ cups 1 Tbsp 1 tsp Parmesan cheese, grated

                                100 Servings

                                  Weight

                                  • - - Water
                                  • - - Salt
                                  • 4 lb 12 oz Whole-grain penne pasta
                                  • - - Canola oil
                                  • 2 lb *Fresh carrots, diced
                                  • 1 lb *Fresh celery, diced
                                  • 8 oz *Fresh green peppers, diced
                                  • 2 lb 8 oz *Fresh mushrooms, sliced
                                  • 1 lb Canned pimientos, diced, drained
                                  • 1 lb Margarine, trans-fat free
                                  • 1 lb Whole-wheat flour
                                  • - - Nonfat milk
                                  • 3 lb Canned low-sodium tomato paste
                                  • - - Low-sodium chicken broth
                                  • 2 lb *Fresh onions, diced
                                  • - - Ground black or white pepper
                                  • - - Onion powder
                                  • - - Garlic powder
                                  • - - Cajun Seasoning
                                  • 12 lb 8 oz Frozen, cooked diced chicken, ½" pieces
                                  • 8 oz Parmesan cheese, grated

                                  Measure

                                  • 6 gal Water
                                  • 1 Tbsp 1 tsp Salt
                                  • 1 gal 1 qt 1⅓ cups Whole-grain penne pasta
                                  • 1 cup Canola oil
                                  • 1 qt 3 cups *Fresh carrots, diced
                                  • 1⅓ cups 2 Tbsp *Fresh celery, diced
                                  • 1⅓ cups 2 Tbsp 2 tsp *Fresh green peppers, diced
                                  • 2 qt 3½ cups 1 Tbsp *Fresh mushrooms, sliced
                                  • 2 cups 3 Tbsp ⅓ tsp (about ¼ No. 10 can) Canned pimientos, diced, drained
                                  • 2 cups Margarine, trans-fat free
                                  • 3½ cups 1 Tbsp 1 tsp Whole-wheat flour
                                  • 1 gal 2 qt 2 cups Nonfat milk
                                  • 1 qt 1 cup 3 Tbsp (about ½ No. 10 can) Canned low-sodium tomato paste
                                  • 1 gal 2 cups Low-sodium chicken broth
                                  • 1 qt 2¼ cups *Fresh onions, diced
                                  • 2 tsp Ground black or white pepper
                                  • 1 Tbsp 1 tsp Onion powder
                                  • ¼ cup 1 Tbsp 1 tsp Garlic powder
                                  • 2 Tbsp 2 tsp Cajun Seasoning
                                  • 2 gal 2 qt 3 cups 2 Tbsp ⅔ tsp Frozen, cooked diced chicken ½" pieces
                                  • 2⅔ cups 2 Tbsp 2 tsp Parmesan cheese, grated
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • - - Water
                                    • - - Salt
                                    • 2 lb 6 oz Whole-grain penne pasta
                                    • - - Canola oil
                                    • 1 lb *Fresh carrots, diced
                                    • 8 oz *Fresh celery, diced
                                    • 4 oz *Fresh green peppers,diced
                                    • 1 lb 4 oz *Fresh mushrooms, sliced
                                    • 8 oz Canned pimientos, diced, drained
                                    • 8 oz Margarine, trans-fat free
                                    • 8 oz Whole-wheat flour
                                    • - - Nonfat milk
                                    • 1 lb 8 oz Canned, low-sodium tomato paste
                                    • - - Low-sodium chicken broth
                                    • 1 lb *Fresh onions, diced
                                    • - - Ground black or white pepper
                                    • - - Onion powder
                                    • - - Garlic powder
                                    • - - Cajun seasoning
                                    • 6 lb 4 oz Frozen, cooked diced chicken, ¹⁄2" pieces
                                    • 4 oz Parmesan cheese,grated

                                    Measure

                                    • 3 gal Water
                                    • 2 tsp Salt
                                    • 2 qt 2⅔ cups Whole-grain penne pasta
                                    • ½ cup Canola oil
                                    • 3½ cups *Fresh carrots, diced
                                    • ⅔ cup 1 Tbsp *Fresh celery, diced
                                    • ⅔ cup 1 Tbsp 1 tsp *Fresh green peppers,diced
                                    • 1 qt 1¾ cups 1½ tsp *Fresh mushrooms, sliced
                                    • 1 cup 1 Tbsp 1²⁄3 tsp (about ⅛ No. 10 can) Canned pimientos, diced, drained
                                    • 1 cup Margarine, trans-fat free
                                    • 1¾ cups 2 tsp Whole-wheat flour
                                    • 3 qt 1 cup Nonfat milk
                                    • 2½ cups 1 Tbsp 1½ tsp (about ¼ No. 10 can) Canned low-sodium tomato paste
                                    • 2 qt 1 cup Low-sodium chicken broth
                                    • 3 cups 2 Tbsp *Fresh onions, diced
                                    • 1 tsp Ground black or white pepper
                                    • 2 tsp Onion powder
                                    • 2 Tbsp 2 tsp Garlic powder
                                    • 1 Tbsp 1 tsp Cajun seasoning
                                    • 1 gal 1 qt 1½ cups 1 Tbsp ⅓ tsp Frozen, cooked diced chicken,¹⁄2" pieces
                                    • 1⅓ cups 1 Tbsp 1 tsp Parmesan cheese, grated

                                    100 Servings

                                      Weight

                                      • - - Water
                                      • - - Salt
                                      • 4 lb 12 oz Whole-grain penne pasta
                                      • - - Canola oil
                                      • 2 lb *Fresh carrots, diced
                                      • 1 lb *Fresh celery, diced
                                      • 8 oz *Fresh green peppers, diced
                                      • 2 lb 8 oz *Fresh mushrooms, sliced
                                      • 1 lb Canned pimientos, diced, drained
                                      • 1 lb Margarine, trans-fat free
                                      • 1 lb Whole-wheat flour
                                      • - - Nonfat milk
                                      • 3 lb Canned low-sodium tomato paste
                                      • - - Low-sodium chicken broth
                                      • 2 lb *Fresh onions, diced
                                      • - - Ground black or white pepper
                                      • - - Onion powder
                                      • - - Garlic powder
                                      • - - Cajun Seasoning
                                      • 12 lb 8 oz Frozen, cooked diced chicken, ½" pieces
                                      • 8 oz Parmesan cheese, grated

                                      Measure

                                      • 6 gal Water
                                      • 1 Tbsp 1 tsp Salt
                                      • 1 gal 1 qt 1⅓ cups Whole-grain penne pasta
                                      • 1 cup Canola oil
                                      • 1 qt 3 cups *Fresh carrots, diced
                                      • 1⅓ cups 2 Tbsp *Fresh celery, diced
                                      • 1⅓ cups 2 Tbsp 2 tsp *Fresh green peppers, diced
                                      • 2 qt 3½ cups 1 Tbsp *Fresh mushrooms, sliced
                                      • 2 cups 3 Tbsp ⅓ tsp (about ¼ No. 10 can) Canned pimientos, diced, drained
                                      • 2 cups Margarine, trans-fat free
                                      • 3½ cups 1 Tbsp 1 tsp Whole-wheat flour
                                      • 1 gal 2 qt 2 cups Nonfat milk
                                      • 1 qt 1 cup 3 Tbsp (about ½ No. 10 can) Canned low-sodium tomato paste
                                      • 1 gal 2 cups Low-sodium chicken broth
                                      • 1 qt 2¼ cups *Fresh onions, diced
                                      • 2 tsp Ground black or white pepper
                                      • 1 Tbsp 1 tsp Onion powder
                                      • ¼ cup 1 Tbsp 1 tsp Garlic powder
                                      • 2 Tbsp 2 tsp Cajun Seasoning
                                      • 2 gal 2 qt 3 cups 2 Tbsp ⅔ tsp Frozen, cooked diced chicken ½" pieces
                                      • 2⅔ cups 2 Tbsp 2 tsp Parmesan cheese, grated

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • - - Water
                                        • - - Salt
                                        • 2 lb 6 oz Whole-grain penne pasta
                                        • - - Canola oil
                                        • 1 lb *Fresh carrots, diced
                                        • 8 oz *Fresh celery, diced
                                        • 4 oz *Fresh green peppers,diced
                                        • 1 lb 4 oz *Fresh mushrooms, sliced
                                        • 8 oz Canned pimientos, diced, drained
                                        • 8 oz Margarine, trans-fat free
                                        • 8 oz Whole-wheat flour
                                        • - - Nonfat milk
                                        • 1 lb 8 oz Canned, low-sodium tomato paste
                                        • - - Low-sodium chicken broth
                                        • 1 lb *Fresh onions, diced
                                        • - - Ground black or white pepper
                                        • - - Onion powder
                                        • - - Garlic powder
                                        • - - Cajun seasoning
                                        • 6 lb 4 oz Frozen, cooked diced chicken, ¹⁄2" pieces
                                        • 4 oz Parmesan cheese,grated

                                        Measure

                                        • 3 gal Water
                                        • 2 tsp Salt
                                        • 2 qt 2⅔ cups Whole-grain penne pasta
                                        • ½ cup Canola oil
                                        • 3½ cups *Fresh carrots, diced
                                        • ⅔ cup 1 Tbsp *Fresh celery, diced
                                        • ⅔ cup 1 Tbsp 1 tsp *Fresh green peppers,diced
                                        • 1 qt 1¾ cups 1½ tsp *Fresh mushrooms, sliced
                                        • 1 cup 1 Tbsp 1²⁄3 tsp (about ⅛ No. 10 can) Canned pimientos, diced, drained
                                        • 1 cup Margarine, trans-fat free
                                        • 1¾ cups 2 tsp Whole-wheat flour
                                        • 3 qt 1 cup Nonfat milk
                                        • 2½ cups 1 Tbsp 1½ tsp (about ¼ No. 10 can) Canned low-sodium tomato paste
                                        • 2 qt 1 cup Low-sodium chicken broth
                                        • 3 cups 2 Tbsp *Fresh onions, diced
                                        • 1 tsp Ground black or white pepper
                                        • 2 tsp Onion powder
                                        • 2 Tbsp 2 tsp Garlic powder
                                        • 1 Tbsp 1 tsp Cajun seasoning
                                        • 1 gal 1 qt 1½ cups 1 Tbsp ⅓ tsp Frozen, cooked diced chicken,¹⁄2" pieces
                                        • 1⅓ cups 1 Tbsp 1 tsp Parmesan cheese, grated

                                        100 Servings

                                          Weight

                                          • - - Water
                                          • - - Salt
                                          • 4 lb 12 oz Whole-grain penne pasta
                                          • - - Canola oil
                                          • 2 lb *Fresh carrots, diced
                                          • 1 lb *Fresh celery, diced
                                          • 8 oz *Fresh green peppers, diced
                                          • 2 lb 8 oz *Fresh mushrooms, sliced
                                          • 1 lb Canned pimientos, diced, drained
                                          • 1 lb Margarine, trans-fat free
                                          • 1 lb Whole-wheat flour
                                          • - - Nonfat milk
                                          • 3 lb Canned low-sodium tomato paste
                                          • - - Low-sodium chicken broth
                                          • 2 lb *Fresh onions, diced
                                          • - - Ground black or white pepper
                                          • - - Onion powder
                                          • - - Garlic powder
                                          • - - Cajun Seasoning
                                          • 12 lb 8 oz Frozen, cooked diced chicken, ½" pieces
                                          • 8 oz Parmesan cheese, grated

                                          Measure

                                          • 6 gal Water
                                          • 1 Tbsp 1 tsp Salt
                                          • 1 gal 1 qt 1⅓ cups Whole-grain penne pasta
                                          • 1 cup Canola oil
                                          • 1 qt 3 cups *Fresh carrots, diced
                                          • 1⅓ cups 2 Tbsp *Fresh celery, diced
                                          • 1⅓ cups 2 Tbsp 2 tsp *Fresh green peppers, diced
                                          • 2 qt 3½ cups 1 Tbsp *Fresh mushrooms, sliced
                                          • 2 cups 3 Tbsp ⅓ tsp (about ¼ No. 10 can) Canned pimientos, diced, drained
                                          • 2 cups Margarine, trans-fat free
                                          • 3½ cups 1 Tbsp 1 tsp Whole-wheat flour
                                          • 1 gal 2 qt 2 cups Nonfat milk
                                          • 1 qt 1 cup 3 Tbsp (about ½ No. 10 can) Canned low-sodium tomato paste
                                          • 1 gal 2 cups Low-sodium chicken broth
                                          • 1 qt 2¼ cups *Fresh onions, diced
                                          • 2 tsp Ground black or white pepper
                                          • 1 Tbsp 1 tsp Onion powder
                                          • ¼ cup 1 Tbsp 1 tsp Garlic powder
                                          • 2 Tbsp 2 tsp Cajun Seasoning
                                          • 2 gal 2 qt 3 cups 2 Tbsp ⅔ tsp Frozen, cooked diced chicken ½" pieces
                                          • 2⅔ cups 2 Tbsp 2 tsp Parmesan cheese, grated
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Heat water to a rolling boil.
                                          • Add salt.
                                          • Slowly add pasta. Stir constantly until water boils again. Cook about 8 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Drain well. Set aside for step 10.
                                          • Heat oil in a large stock pot.
                                          • Add carrots, celery, green peppers, mushrooms, and pimientos. Sauté uncovered over medium–high heat for 5 minutes or until tender. Set aside for step 10.
                                          • Melt margarine in a medium stock pot.
                                          • Add flour. Heat uncovered for 5 minutes.
                                          • Slowly add milk. Simmer uncovered stirring frequently until mixture thickens.
                                          • Add tomato paste, chicken broth, onions, pepper, onion powder, garlic powder, and cajun seasoning. Simmer uncovered for 5 minutes
                                          • Combine chicken, pasta, vegetable mixture, and tomato mixture in a large bowl. Stir well.
                                          • Pour 2 gal 2 cups (about 14 lb 2 oz) chicken mixture into a steam table pan (12" x 20" x 2¹⁄2").
                                            For 50 servings, use 2 pans.
                                            For 100 servings, use 4 pans.
                                          • Sprinkle ²⁄3 cup 2 tsp (about 2 oz) cheese over each pan.
                                          • Bake:
                                            Conventional oven: 350 °F for 30 minutes.
                                            Convection oven: 325 °F for 20 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 with 8 fl oz spoodle (1 cup).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Chicken Tetrazzini USDA Recipe for Schools
                                          Amount Per Serving 1 cup (8 fl oz spoodle)
                                          Calories 240 Calories from Fat 81
                                          % Daily Value*
                                          Total Fat 9g14%
                                          Saturated Fat 2g13%
                                          Cholesterol 42mg14%
                                          Sodium 390mg17%
                                          Potassium 111mg3%
                                          Total Carbohydrate 20g7%
                                          Dietary Fiber 3g13%
                                          Total Sugars 6g7%
                                          Protein 19g38%
                                          Vitamin D 46IU307%
                                          Calcium 116mg12%
                                          Iron 1mg6%
                                          *
                                          *Marketing Guide
                                          50 Servings:
                                          Mature onions: 1 lb 4 oz
                                          Celery: 10 oz
                                          Green bell peppers: 6 oz
                                          Mushrooms: 1 lb 4 oz
                                          Carrots: 1 lb 8 oz
                                          100 Servings:
                                          Mature onions: 2 lb 8 oz
                                          Celery: 1 lb 4 oz
                                          Green bell peppers: 12 oz
                                          Mushrooms: 2 lb 8 oz
                                          Carrots: 3 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
                                          25 Servings:
                                          About 26 lb 2 oz
                                          About 3 gal 1 qt ¼ cup/2 steam table pans (12" x 20" x 2¹⁄2")
                                          50 Servings:
                                          About 52 lb 4 oz
                                          About 6 gal 2 qt ½ cup/4 steam table pans (12" x 20" x 2¹⁄2")