Baked Pasta Primavera


By Tiffany M., Missy L. and matt m. from Krimmel Intermediate, Spring, Texas.

Description

Juicy chicken, whole grain penne pasta, fresh broccoli, ripe grape tomatoes mixed with parmesan and Italian seasoning. Topped with mozzarella and seasoned breadcrumbs.

Nutrition Facts

Serving size: 1 cup

Calories263
From Fat34%
From Saturated Fat9.96%
From Sugar2.29%
Sodium535mg

Ingredients

Ingredient 6 servings 50 servings
Fresh Broccoli Florets6 3/8 oz1.5 gal/3.33 lb
Grape Tomatoes5/8 cup5.25 cup/1.75 lb
Soybean Oil2 Tbsp1 cup
Garlic Powder3 tsp.5 cup
Dry Italian Salad Dressing Mix3 tsp.5 cup
Parmesan Cheese1/3 cup2.5 cup
Tap Water1 qt 1 pint1 gal
Whole Grain Penne Pasta5 1/4 oz3 qt 1 cup/2.75 lb
Salt, Iodized3/8 tsp1 Tbsp
Black Pepper3/8 tsp1 Tbsp
Diced Chicken, fully cooked3 7/8 oz7.75 cup/2 lb
Bread Crumbs1/2 cup2 cup/5 oz
Margarine1/8 tsp1 tsp
Dried Parsley3/8 tsp1 Tbsp
Mozzarella Cheese1/2 cup4 cup/1 lb 2 oz

Preparation
  1. Thaw diced chicken in cooler overnight. Cook according to case instructions.

  2. 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.

  3. Slice grape tomatoes in halve. Cut broccoli into bite size pieces.

  4. 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.

  5. Mix vegetables with drained cooked pasta and chicken. Add reserve water to moisten. Season with salt and pepper.

  6. Stir in parmesan cheese.

  7. 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.

  8. Melt Margarine

  9. In small mixing bowl, stir melted margarine, parsley, and breadcrumbs.

  10. 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.

  11. 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)