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Stewpendous Chicken Mushroom Cacciatore
50 and 100 (1 cup) servings
Crediting:
1 cup provides:
- 1.25 oz eq M/MA
- ⅛ cup red/orange vegetable
- ⅜ cup other vegetable
- .25 oz eq grain
PrimeroEdge: SR110264
Ingredients
50 Servings
| 2 gal Water |
| 1 qt (1 lb 4 oz) Rotini pasta, whole wheat, dry |
| 3 fl oz Oil, vegetable |
| 1 qt (1 lb 2 oz) Onions, fresh, diced, white |
| 1 qt (1 lb 2 oz) Peppers, bell, fresh, green or yellow, diced |
| 26 cloves (2 oz) Garlic, minced |
| 2 gal + 1 pt + ¼ cup (7 lb 8 oz) Mushrooms, fresh, slicedMushrooms, fresh, sliced |
| 2 qt ( 2 lb 6 oz) Tomatoes, diced, canned, low-sodium, undrained |
| 2 qt (2 lb 8 oz) Tomato sauce, canned, low-sodium |
| 2 qt + 1 cup (4 lb 11 oz) Chicken broth, low-sodium |
| 3 qt + 2 cups (4 lb 8 oz) Chicken, cooked, white meat, diced |
| 2 Tablespoons Black pepper, ground |
| 3 Tablespoons Italian seasoning |
100 Servings
| 4 gal Water |
| 2 qt (2 lb 8 oz) Rotini pasta, whole wheat, dry |
| 6 fl oz Oil, vegetable |
| 2 qt (2 lb 4 oz) Onions, fresh, diced, white |
| 2 qt (2 lb 4 oz) Peppers, bell, fresh, green or yellow, diced |
| 52 cloves (4 oz) Garlic, minced |
| 4 gal + 1 qt + ½ cup (15 lb) Mushrooms, fresh, slicedMushrooms, fresh, sliced |
| 1 gal (4 lb 12 oz) Tomatoes, diced, canned, low-sodium, undrained |
| 1 gal (5 lb) Tomato sauce, canned, low-sodium |
| 1 gal + 1 pt (9 lb 6 oz) Chicken broth, low-sodium |
| 1 gal + 3 qt (9 lb) Chicken, cooked, white meat, diced |
| ¼ cup Black pepper, ground |
| ½ cup Italian seasoning |
Stewpendous Chicken Mushroom Cacciatore Directions
- Heat water to boiling in a large pot. Add pasta. Cook until al dente, according to package directions. Drain well. Set aside.
- In a large, wide pot add oil and heat over medium-high heat.
- Dice onions and peppers and add them to the pot. Sweat for 10 minutes until onions are translucent.
- Move the peppers and onions to the side and add the minced garlic. Saute for approximately 1 minute and then incorporate with onions and peppers.
- Slice the mushrooms and add them to the pepper/onions/garlic mixture. Saute for 5-10 minutes.
- Add diced tomatoes, tomato sauce, and chicken broth. Bring to a boil and add diced chicken. Reduce to a simmer.
- Add black pepper and Italian seasoning. Continue to cook for 20 minutes.
- Add the reserved pasta prior to service. Ensure the stew reaches 165°F.
- Portion size is 1 cup.
- 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.
