Cook Time: 30 Min.

Serving Size: 8 Oz Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F

Nutritional Content

Allergens: AllergenMilk; Garlic; Spinach; Peppers Bell; AllergenSoy; AllergenWheat

Calories: 370 Kcal

Carbohydrates: 24 g

Protein: 28 g

Total Fat: 18 g

Calcium: 300 mg

Sodium: 560 mg

Ingredients

10 Servings

• 1 1/4 Qt Pasta, Penne Ckd

• 1 Cup Spinach, Fresh

• 3 Oz Peppers, Red Roasted

• 10.5 Oz Cheese, Mozzarella Shredded

• 1 lb 14 Oz Chicken, Strips Vegan

• 1/3 Cup Sauce Pesto Basil Hmd

25 Servings

• 3 1/8 Qt Pasta, Penne Ckd

• 2 1/2 Cup Spinach, Fresh

• 8 Oz Peppers, Red Roasted

• 1 lb 10 Oz Cheese, Mozzarella Shredded

• 4 lb 12 Oz Chicken, Strips Vegan

• 1 Cup Sauce Pesto Basil Hmd

50 Servings

• 1 Gal 4 Cup Pasta, Penne Ckd

• 1 1/4 Qt Spinach, Fresh

• 1 lb Peppers, Red Roasted

• 3 lb 4 Oz Cheese, Mozzarella Shredded

• 9 lb 8 Oz Chicken, Strips Vegan

• 2 Cup Sauce Pesto Basil Hmd

100 Servings

• 3 Gal 1 Cup Pasta, Penne Ckd

• 2 1/2 Qt Spinach, Fresh

• 2 lb Peppers, Red Roasted

• 6 lb 8 Oz Cheese, Mozzarella Shredded

• 19 lb Chicken, Strips Vegan

• 1 Qt Sauce Pesto Basil Hmd

Instructions

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

2. Spray steamtable pan(s) with cooking spray. Arrange turkey cutlet in pan(s). Spray turkey lightly and put in oven to brown, approximately 25-35 min. Evenly top each cutlet with 1 teaspoon pesto sauce.

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

4. 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.

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

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

7. Discard unused product.

   
   
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