Chicken Alfredo With A Twist Usda Recipe For Schools

LIGHT CHICKEN ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a small food processor, combine the cottage cheese, milk, butter sprinkles and garlic; cover and process until smooth. , Transfer to a microwave-safe bowl. Stir in the Parmesan cheese, parsley and pepper. Add the chicken, tomatoes and olives. Cover and microwave on high for 2-3 minutes or until heated through. Drain fettuccine; serve with chicken mixture.

CHICKEN ALFREDO WITH A TWIST USDA RECIPE FOR SCHOOLS

Steps:

• 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).

CHICKEN ALFREDO

Steps:

• In a large skillet over low heat, melt cream cheese and butter; stir until smooth. Add the milk, garlic powder, salt and pepper. Cook and stir for 3 minutes or until thickened. , Add the chicken, broccoli, zucchini and red pepper. Cook over medium heat for 3 minutes. Reduce heat; cover and cook 5 minutes longer or until vegetables are tender. Serve with fettuccine.