Pasta with Chicken and Asparagus

50 ( 1 cup) servings

Crediting:

One cup portion provides:

2.25 oz eq meat/meat alternate, 1.25 oz eq grain, ¼ cup red/orange vegetable, and ⅛ cup additional vegetable.

PrimeroEdge: SR110071

4 lb Dry penne pasta
5 lb Local asparagus, washed, trimmed, cut
2 TBL Garlic powder
1 TBL + 1 tsp Salt
1 TBL + 1 tsp Pepper
7 lb 8 oz Canned diced tomatoes
7 lb 8 oz Canned shredded chicken or frozen diced chicken
13.6 oz Parmesan cheese

Cook pasta according to package directions. Drain and set aside.
Meanwhile, in a large stock pot, steam kettle, or tilt skillet combine the asparagus, garlic powder, salt, and pepper. Bring to a low boil and reduce heat to a simmer. Cover and cook for 15 minutes.
Add the drained pasta and canned chicken and diced tomatoes and stir to combine. Transfer into full-size 2 ½-inch steam table pans and evenly distribute the parmesan cheese over the top. Critical Control Point: Heat to 165°F or higher for at least 15 seconds.
Serve 1 cup portions using an 8 ounce ladle or spoodle.
Critical Control Point: Hold for hot service at 135°F or higher.

Source: Farm to School Nebraska: Harvest of the Month Recipe Guide.