Chicken Alfredo with a Twist
By Louise E., Rachel T. and Mary K. from Van Buren Middle School, Kettering/Ohio.
Description
This recipe is created with a "twist" for 2 reasons: One, this recipe saves on fat calories by combining fat free half and half cream with canned cream of chicken soup. Second, this recipe uses whole grain rotini noodles instead of the traditional fettucine noodles.
Nutrition Facts
Serving size: 1 cup
| Calories | 386 |
| From Fat | 18.3% |
| From Saturated Fat | 7.2% |
| From Sugar | 0.03% |
| Sodium | 562mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Soup, Cream of chicken, Healthy Request | 2 soup cans/21.5 oz. | 3 soup cans/150 oz. |
| Cream, Half & Half, fat free | 1.5 cups/12 oz. | 3 Qts./96 oz. |
| Pepper, White | 1/4 tsp. | 2 tsp. |
| Garlic Powder | 1/8 tsp. | 1 tsp. |
| Cheese, Parmesan, grated | 1/4 cup/2 oz. | 2.25 cups/17 oz. |
| Chicken, diced, commodity | 1.5 cups/12 oz. | 3/4 Gal. + 1 cup/6.5 lbs. |
| Rotini, dry | 2.75 cups/9 oz. | 1.5 Gal. + 1 cup/4.5 lbs. |
Preparation
Cook rotini noodles in unsalted boiling water for approx. 8 minutes or until al dente. Drain noodles in colander. Pour into 2 - 4" steam table pans.
Combine soup, cream, pepper, garlic, parmesan and chicken in stock pot. Cook sauce to 165 degrees.
Pour sauce over rotini and mix together. Cover with lid and hold in warming cart at 135 degrees until serving time.
ONE SERVING = 1 CUP
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