Baked Pasta Primavera
By Tiffany M., Missy L. and matt m. from Krimmel Intermediate, Spring, Texas.
Juicy chicken, whole grain penne pasta, fresh broccoli, ripe grape tomatoes mixed with parmesan and Italian seasoning. Topped with mozzarella and seasoned breadcrumbs.
Serving size: 1 cup
|From Saturated Fat||9.96%|
|Ingredient||6 servings||50 servings|
|Fresh Broccoli Florets||6 3/8 oz||1.5 gal/3.33 lb|
|Grape Tomatoes||5/8 cup||5.25 cup/1.75 lb|
|Soybean Oil||2 Tbsp||1 cup|
|Garlic Powder||3 tsp||.5 cup|
|Dry Italian Salad Dressing Mix||3 tsp||.5 cup|
|Parmesan Cheese||1/3 cup||2.5 cup|
|Tap Water||1 qt 1 pint||1 gal|
|Whole Grain Penne Pasta||5 1/4 oz||3 qt 1 cup/2.75 lb|
|Salt, Iodized||3/8 tsp||1 Tbsp|
|Black Pepper||3/8 tsp||1 Tbsp|
|Diced Chicken, fully cooked||3 7/8 oz||7.75 cup/2 lb|
|Bread Crumbs||1/2 cup||2 cup/5 oz|
|Margarine||1/8 tsp||1 tsp|
|Dried Parsley||3/8 tsp||1 Tbsp|
|Mozzarella Cheese||1/2 cup||4 cup/1 lb 2 oz|
Thaw diced chicken in cooler overnight. Cook according to case instructions.
Cook pasta in boiling water (for 50 servings – use 1gallon + 2 cups; for 6 servings – use 1 quart + 1 pint) for 9-10 minutes or until al dente (firm to the bite). Stir occasionally. After boiling, reserve 4 cups of pasta water for 50 servings and 1/2 cup of pasta water for 6 servings.
Slice grape tomatoes in halve. Cut broccoli into bite size pieces.
Steam broccoli and tomatoes for 4 minutes. Do not drain water. Toss grape tomatoes and broccoli (along with water from steaming) in large bowl with oil, garlic powder, and Italian seasoning.
Mix vegetables with drained cooked pasta and chicken. Add reserve water to moisten. Season with salt and pepper.
Stir in parmesan cheese.
For fifty servings - Weigh Mixture. Divide mixture into two 2 inch steam table pans. Each pan will provide 25 servings. For six servings- pour entire mixture into a 9X13 pan.
In small mixing bowl, stir melted margarine, parsley, and breadcrumbs.
For 50 servings, top each pan with 2 cup Mozzarella cheese. Pour 1 cup of bread crumb mixture over each pan. Cover with foil. For 6 servings, top pan with 1/2 cup mozzarella cheese. Pour 1/2 cup bread crumb mixture over pan. Cover with foil.
Heat at 350 for 10 minutes. Remove foil and continue to heat until cheese is melted and bread crumbs are brown. Internal temperature must reach 165 degrees.
Hold and serve above 140°F
1 serving = 1 cup (2/ #8 scoops)