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Flavorful Chicken Mushroom Parmesan
50 and 100 (¾ cup pasta + 1 patty) servings
Crediting:
¾ cup pasta + 1 patty provides:
- 1 oz eq M/MA
- ¼ cup red/orange vegetable
- ½ cup other vegetable
- 1 oz eq grain
PrimeroEdge: SR110266
Ingredients
50 Servings
| 3 gal Water |
| 2 gal + 2 qt (5 lb) Spaghetti, whole grain |
| 2 gal + 3 qt + 1 cup (7 lb 8 oz) Mushrooms, button, trimmed, chopped, ready-to-cook. |
| 4½ fl oz Canola oil, separated |
| 1 cup (2 oz) Chives, fresh |
| 2 qt + 1 cup (4 lb 9 oz) Chicken breast, ground |
| 1 Tablespoon Kosher salt |
| 1 teaspoon Black pepper, ground |
| 2 cups + 2 teaspoons (10 ¼ oz) Parmesan cheese, grated, separated |
| 5 Eggs, large |
| 9 cloves (.7 oz) Garlic, fresh, chopped |
| 2 qt + 1 ⅓ cups (5 lb 8 oz) Tomatoes, diced, low sodium, canned, undrained |
| 1 qt + 1 cup (3 lb 1 oz) Marinara sauce, low-sodium |
| 50 leaves (2.7 oz) Basil, fresh |
100 Servings
| 6 gal Water |
| 5 gal (10 lb) Spaghetti, whole grain |
| 5 gal + 2 qt + 1 pt (15 lb) Mushrooms, button, trimmed, chopped, ready-to-cook. |
| 9 fl oz Canola oil, separated |
| 2 cups (4 oz) Chives, fresh |
| 1 gal + 1 pt (9 lb 2 oz) Chicken breast, ground |
| 2 Tablespoons Kosher salt |
| 2 teaspoons Black pepper, ground |
| 1 qt + 1 Tablespoon + 1 teaspoon (1 lb 4 ½ oz) Parmesan cheese, grated, separated |
| 10 Eggs, large |
| 18 cloves (1.4 oz) Garlic, fresh, chopped |
| 1 gal + 1 pt + ⅔ cup (11 lb) Tomatoes, diced, low sodium, canned, undrained |
| 2 qt + 1 ¾ cups (6 lb 2 oz) Marinara sauce, low-sodium |
| 100 leaves (5.4 oz) Basil, fresh |
Flavorful Chicken Mushroom Parmesan Directions
- Heat water to boiling in a large pot. Add pasta. Cook until al dente, according to package directions. Drain well. Set aside.
- Add mushrooms and canola oil (3 fl oz for 50 servings; 6 fl oz for 100 servings) to a rondeaux or large saute pan and sweat for 10-15 minutes over medium-low heat. Set aside.
- Chop chives. Set aside.
- Mix chicken, cooked mushrooms, kosher salt, pepper, chives, parmesan cheese (1 cup for 50 servings; 2 cups for 100 servings), and eggs in a large mixing bowl.
- Preheat oven to 350°F. For 50 servings, line 2 full sheet pans with parchment paper. For 100 servings, line 4 full sheet pans with parchment paper. Using a scoop, portion meat mixture into 3 oz patties. Place 5 rows of 5 patties on each sheet pan. Bake for 25-30 minutes until an internal temperature of 165°F is reached. Remove from the oven and hot hold the patties in a hotel pan.
- Saute garlic in canola oil (1.5 fl oz for 50 servings; 3 fl oz for 100 servings) in a large saucepan for about 3-5 minutes until light brown.
- Add diced tomatoes to sauteed garlic and cook for 5 minutes. Add marinara sauce to garlic and diced tomatoes and simmer for 5-10 minutes.
- Add pasta to tomato sauce and heat to 165°F.
- Serve 1 cup of pasta/marinara on plates. Top with chicken mushroom patty. Garnish with basil leaf and 1 tsp parmesan cheese.
Process #2: Same Day Service
Notes
Recipe developed with funding from USDA’s Team Nutrition Training Grant for School Meal Recipe Development.
(Overbrook School for the Blind developed this recipe.)
This project was funded using U. S. Department of Agriculture grant funds.
This institution is an equal opportunity provider.
