Rotini Chicken and Trees

Amount Per Serving
Calories 296		Calories from Fat 49.5
% Daily Value*
Total Fat 5.5g		8%
	Saturated Fat 1.5g	8%
	Trans Fat 0g
Cholesterol 44mg		15%
Sodium 126mg		5%
Total Carbohydrate 44g		15%
	Dietary Fiber 7.8g	31%
	Sugars 2.5g
Protein 26g		52%

Vitamin A 6%		Vitamin C 20%
Calcium 2%		Iron 31%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

Barilla Whole Grain Rotini, Chicken and Trees is creamy comfort food. Broccoli florets provide the trees in a kid favorite.

HACCP Process #3 Complex Food Service

Each serving of this recipe provides 2 oz. eq. whole grain, 2 oz. eq. meat/meat alternate and 1/4 cup dark green vegetable.

12 Pounds 8 Ounces Barilla® Whole Grain Rotini

9 Pounds 8 Ounces USDA Diced Chicken, Material #100101

10 Pounds USDA Broccoli Florets, IQF, Material #110473

3 Pound 2 Ounces USDA Lite Mozzarella Cheese, Material #100034

1 Quart Skim Milk

1 Quart Chicken Stock, R/S, RTU

1 Cup Ground Black Pepper

1 Ounce Pan Spray

Instructions

Prior To Day of Service:

Pre-Prep: Clean and sanitize prep area.
Prep: Pull diced chicken from freezer.
Place chicken pouches on sheet pan in single layer and date stamp.
Place chicken in cooler on bottom shelf to thaw overnight.

CCP: Hold below 41°F

Pre-Prep: Wash hands thoroughly.
Pull pasta from dry storage.
Wash hands thoroughly.
Cook: Boiling method: Boil water in steam kettle, tilt skillet, or in a large pot on stove top.
Add pasta to boiling water, return to a boil as quickly as possible.
Cook pasta for 4 minutes.
Drain pasta as quickly as possible
Rinse pasta in colander in cold water to stop the cooking process, drain again as quickly and completely as possible.
* Note: if using a steamer, put pasta in hotel pans with water to cover, and increase cooking time to 6 minutes using maximum steam.

Hold: Place drained, cooled pasta in sealed containers, date stamp and place in walk-in, store for service below 40°F. cooler

CCP: Cool hot cooked food from above 135ºF to 70ºF or lower within two hours, and then cool down to 41ºF or lower within an additional four hours, for a total cooling time of six hours using appropriate procedure.

Day of Service:

Pre-Prep: Clean and sanitize prep area.
Prep: Pull milk, chicken stock and pepper.
Wash hands thoroughly.
Place all ingredients in large pitcher.
Whisk all together.
Spray 4 – 4″ deep hotel pans lightly.

CCP: Prepare foods at room temperature in two hours or less.

Prep: Pull pasta, chicken and cheese from cooler and place at work station.
Pull broccoli florets from freezer and place at work station.
Wash hands thoroughly.
Lay pasta in bottom of pan, using 1 gallon plus 2 quarts plus 1 cup per pan.
Top with chicken, using 2 pounds plus 6 ounces per pan.
Add with broccoli florets, using 2 pounds 8 ounces per pan.
Sprinkle 12.5 ounces of cheese evenly on top.
Pour milk mixture evenly over the top of pasta mix, using 2 cups per pan.
Cover with foil.

Cook: Bake in preheated convection oven at 350°F for 35 minutes. Check temperature and remove when internal temperature of 165° is reached.

CCP: Heat until an internal temperature is reached of 165°F for 15 seconds.

SOP: Batch cook as necessary to insure best end product and nutritional.

Hold: In warming cart, hold trays until service.

CCP: Hold above 135°F

Serve: Use 1 – 12 oz. spoodle for each serving.
Each serving is 9.25 Ounces or 263 Grams

CCP: Hold above 135°F

Each serving of this recipe provides 2 oz. eq. whole grain, 2 oz. eq. meat/meat alternate and 1/4 cup dark green vegetable.