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5 from 1 vote

Chicken or Turkey Noodles USDA Recipe for Family Child Care Homes

Chicken or Turkey Noodles is an easy casserole full of chicken, whole grain spaghetti, spinach, and bell peppers in a light creamy sauce.
CACFP Home Childcare Crediting Information
1 cup (8 oz spoodle) provides ¼ cup vegetable (⅛ cup red/orange vegetable, ⅛ cup other vegetable), 1 oz equivalent meat, and 1 oz equivalent grains.
Prep Time20 minutes
Cook Time15 minutes
Course: Main Course
Keyword: Recipes for Home
Age Group: Ages 3-5, Ages 6-18
Serving Size: 6
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Main Dish (Entrée)
Program Meal Component: Grains, Meats, Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Boil
Season: Fall, Spring
6 Servings
Calories: 244

Ingredients

  • 2 cups Low-sodium chicken broth
  • 1 qt or 7 oz Whole grain spaghetti noodles, broken in half
  • 1½ cups or 6 oz Fresh onions, diced
  • 4 cups or 6 oz Fresh carrots, shredded
  • 1 Tbsp Margarine, trans fat-free
  • 2 Tbsp Whole-wheat flour
  • ¾ cup or 6 oz Nonfat milk
  • ¼ tsp Salt
  • ¼ tsp Black pepper
  • ¼ tsp Dried marjoram
  • ⅛ cup Dried parsley
  • 3½ cups or 2 oz Fresh spinach, chopped
  • 1½ cups or 7 oz Cooked diced chicken, thawed

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  • 2 cups Low-sodium chicken broth
  • 1 qt or 7 oz Whole grain spaghetti noodles, broken in half
  • 1½ cups or 6 oz Fresh onions, diced
  • 4 cups or 6 oz Fresh carrots, shredded
  • 1 Tbsp Margarine, trans fat-free
  • 2 Tbsp Whole-wheat flour
  • ¾ cup or 6 oz Nonfat milk
  • ¼ tsp Salt
  • ¼ tsp Black pepper
  • ¼ tsp Dried marjoram
  • ⅛ cup Dried parsley
  • 3½ cups or 2 oz Fresh spinach, chopped
  • 1½ cups or 7 oz Cooked diced chicken, thawed

Instructions

  • Heat chicken broth to a rolling boil in a medium saucepan.
  • Slowly add pasta. Stir constantly until broth boils again. Cook about 6 minutes or until al dente. Stir occasionally.
    DO NOT DRAIN BROTH OR OVERCOOK.
  • Add onions and carrots to pasta. Remove from heat.
    Set aside for step 7.
  • In a medium saucepan, melt margarine uncovered over medium heat.
  • Add flour. Stir well for 1 minute.
  • Add milk. Stir mixture frequently until smooth and free of lumps. Bring mixture to a boil. Remove from heat.
  • Add milk mixture, salt, pepper, marjoram, parsley, and chicken to pasta mixture. Heat uncovered over medium heat for 3 minutes. Stir until thickened.
  • Add spinach. Stir well over medium heat.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Transfer to a baking dish (9” x 13” x 2”).
  • Critical Control Point: Hold at 140 °F or higher until served.
  • Serve 1 cup (portion with 1 cup measuring cup or 8 oz spoodle).

Nutrition

Serving: 1cup (8 oz spoodle) | Calories: 244 | Total Carbohydrate: 34g | Protein: 16g | Total Fat: 5g | Saturated Fat: 2g | Cholesterol: 63mg | Sodium: 222mg | Potassium: 421mg | Dietary Fiber: 3g | Total Sugars: 6g | Vitamin C: 24mg | Vitamin D: 26IU | Calcium: 79mg | Iron: 2mg | Vitamin A: 288mcg