Southwest Chicken Pasta

Cook Time: 45 Min.

Serving Size: 1 Cup Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F

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Nutritional Content

Allergens: Broccoli; Tomato; AllergenSoy; Mushroom; AllergenMilk; AllergenEggs; AllergenWheat; Chicken; Onion; AllergenSulphites; Garlic

Calories: 270 Kcal

Carbohydrates: 28 g

Protein: 22 g

Total Fat: 8 g

Calcium: 175 mg

Sodium: 580 mg

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Ingredients

10 Servings

• 7 Oz Pasta, Rotini Dry

• 1 lb 15 Oz Broccoli, Florets Frz

• 1/2 Cup Pimento, Pieces Cnd

• 2/3 Cup Tomato, Diced Cnd

• 1 3/4 Cup Soup, Cream of Mushroom Cnd Cond

• 1 1/4 Cup Milk, 2% Bulk

• 1/3 Cup Sauce, Salsa Mild

• 3 1/4 Cup Chicken, Meat Pulled Ckd

• 2.5 Oz Cheese, Parmesan Grated

25 Servings

• 1 lb 2 Oz Pasta, Rotini Dry

• 4 lb 13 Oz Broccoli, Florets Frz

• 1 1/8 Cup Pimento, Pieces Cnd

• 1 2/3 Cup Tomato, Diced Cnd

• 1 1/8 Qt Soup, Cream of Mushroom Cnd Cond

• 3 Cup Milk, 2% Bulk

• 1 Cup Sauce, Salsa Mild

• 2 Qt Chicken, Meat Pulled Ckd

• 6.5 Oz Cheese, Parmesan Grated

50 Servings

• 2 lb 4 Oz Pasta, Rotini Dry

• 9 lb 10 Oz Broccoli, Florets Frz

• 2 1/4 Cup Pimento, Pieces Cnd

• 3 1/4 Cup Tomato, Diced Cnd

• 2 1/4 Qt Soup, Cream of Mushroom Cnd Cond

• 1 1/2 Qt Milk, 2% Bulk

• 2 Cup Sauce, Salsa Mild

• 1 Gal Chicken, Meat Pulled Ckd

• 12.5 Oz Cheese, Parmesan Grated

100 Servings

• 4 lb 8 Oz Pasta, Rotini Dry

• 19 lb 3 Oz Broccoli, Florets Frz

• 1 1/8 Qt Pimento, Pieces Cnd

• 1 1/2 Qt Tomato, Diced Cnd

• 1 Gal 1 Cup Soup, Cream of Mushroom Cnd Cond

• 3 Qt Milk, 2% Bulk

• 1 Qt Sauce, Salsa Mild

• 2 Gal Chicken, Meat Pulled Ckd

• 1 lb 9 Oz Cheese, Parmesan Grated

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Prepare pasta according to package directions. Add broccoli, tomatoes and allspice for last 4 min of cooking time. Drain.

3. Mix soup, milk, sauce and chicken. Fold chicken mixture gently into pasta.

4. Spread in greased steam table pan. Top with cheese. Bake 350F/177C for 35-45 min to internal temp. Serve 1 Cup.

5. For Whole, Cut, or Ground Poultry (e.g., Chicken, Turkey, Duck): Cook to internal temp of 165F/74C held for 15 sec.

6. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

7. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

8. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

9. Discard unused product.

   
   
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