| Ingredient |
Quantity |
Method |
|
|
Whole-Grain Elbow Pasta, cooked |
35 oz |
|
|
Veggie Pasta Sauce (see recipe below) |
40 oz |
|
|
Italian Seasoned Chicken Strips (see recipe below) |
22-1/2 oz |
|
|
Parmesan Cheese, finely shredded
|
5 tsps |
|
|
Arrange 3.5-ounces each of the cooked, heated pasta in serving dishes. Top the pasta with 4-ounces each of the veggie pasta sauce, and then top that with 2.25-ounces each of the Italian-seasoned chicken strips. Evenly sprinkle ½-teaspoon each of shredded Parmesan cheese atop each bowl and serve, or hold in a hot holding unit until ready to serve. |
Orange-Basil Tomato Sauce
|
|
|
|
|
|
Spicy Orange Sauce |
12-3/4 oz |
|
|
Marinara Sauce, commercially prepared
|
11-7/16 oz |
|
|
Garlic Cloves, fresh, peeled
|
5/16 oz |
|
|
Basil, dried, whole
|
1/2 tsp |
|
|
Add all of the ingredients to a food processor and process until the ingredients are combined well and it is a smooth puree. Transfer the sauce to a container, cover and hold under refrigeration until ready to use. |
Veggie Pasta Sauce
|
|
|
|
|
|
Orange-Basil Tomato Sauce (see recipe above) |
24-1/2 oz |
|
|
Zucchini, fresh, cut into ¼” wide half moons
|
11 oz |
|
|
Grape Tomatoes, fresh, cleaned, halved
|
4-7/8 oz |
|
|
Sautéed Onions (see recipe below) |
4-1/8 oz |
|
|
Green Onions, fresh, cleaned, thinly sliced
|
3-1/4 tsps |
|
|
Roasted Garlic (see recipe below) |
1-3/4 tsps |
|
|
Parsley, fresh, cleaned, chopped
|
1 tsp |
|
|
Prepare all necessary ingredients. Arrange the sliced zucchini in an even layer on a sheet pan lined with baking paper and dry roast in a preheated 350°F convection oven for 6-8 minutes, or until the zucchini begins to soften and slightly dries out. Remove from the oven and reserve for use.
Combine all of the ingredients in a steam-jacketed kettle and heat the sauce to 165°F over low heat, stirring occasionally. Once the sauce is heated through, transfer to a container, cover and hold in a hot holding unit until ready to use.
|
|
Italian-Seasoned Chicken Strips
|
|
Combine all of the ingredients in a mixing bowl until the chicken is evenly coated with seasonings. Arrange the chicken on a sheet pan lined with baking paper and cover tightly with aluminum foil.
Heat the seasoned chicken strips in a preheated 350°F convection oven for 6-8 minutes, or until the chicken reaches an internal temperature of 135°F. Remove from the oven, transfer the chicken to a container, cover and hold in a hot holding unit until ready to use.
|
Sautéed Onions
|
|
|
|
|
|
Vegetable Oil |
1/8 oz |
|
|
White Onions, fresh, peeled, cut into ¼” wide strips
|
6-5/8 oz |
|
|
Black Pepper, ground
|
1/8 oz |
|
|
Heat the oil in a sauté pan over medium-high heat. Once hot, add the prepared onions, turn down the heat to medium, and sauté for 7-10 minutes, or until the onions begin to brown. Season with the black pepper, remove from the heat and transfer the onions to a sheet pan and cool. Transfer to a container, cover and hold under refrigeration until ready to use. |
Roasted Garlic
|
|
|
|
|
|
Garlic Cloves, fresh, whole, peeled |
2-1/3 oz |
|
|
Vegetable Oil
|
1/8 oz |
|
|
Black Pepper, ground
|
1/8 tsp |
|
|
Combine all of the ingredients in a small mixing bowl until the garlic cloves are evenly coated. Transfer to the center of a square sheet of aluminum foil. Fold the foil up into a pouch, being sure to completely seal the foil pouch.
Roast the garlic in a preheated 300°F conventional oven for 60-70 minutes, or until the garlic is soft and lightly browned. Transfer the roasted garlic to a cutting board and rough chop. Cool the roasted garlic under refrigeration, transfer to a container, cover and hold under refrigeration until ready to use.
|
|
|
|
Chef’s Suggestion
Substitute your favorite whole-grain or whole-wheat pasta for the elbows.
|
|
Nutrition Facts
-
Serving Size:
(277g)
- Servings Per Container:
1
- Amount Per Serving
- Calories
330
Calories from Fat
60
% Daily Value*
-
11%
Total Fat
7g
-
17
%Cholesterol
50
mg
-
21
%Sodium
510
mg
-
15
%Total Carbohydrate
44
-
Vitamin C
20
%Vitamin A
10
%
Iron
15
%Calcium
6
%
* Percent daily values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.