Chicken Alfredo With A Twist Usda Recipe For Schools Recipes

LIGHT CHICKEN ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a small food processor, combine the cottage cheese, milk, butter sprinkles and garlic; cover and process until smooth. , Transfer to a microwave-safe bowl. Stir in the Parmesan cheese, parsley and pepper. Add the chicken, tomatoes and olives. Cover and microwave on high for 2-3 minutes or until heated through. Drain fettuccine; serve with chicken mixture.

CHICKEN FETTUCCINE ALFREDO

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
• Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
• Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
• Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

CHICKEN ALFREDO WITH A TWIST USDA RECIPE FOR SCHOOLS

Steps:

• Heat water to a rolling boil.
• Slowly add pasta. Stir constantly, until water boils again. Cook about 8 minutes or until al dente; stir occasionally. DO NOT OVERCOOK. Drain well.
• Pour into steam table pans (12" x 20" x 4").For 50 servings, use 2 pans.For 100 servings, use 4 pans.Critical Control Point: Hold pasta at 135 °F or higher.
• Combine soup, half and half, pepper, garlic, Parmesan cheese, and chicken. Cook over medium heat for 5-10 minutes, stirring often.Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
• Combine noodles and sauce immediately before serving.
• Critical Control Point: Hold for hot service at 135 °F or higher.
• Portion with 8 fl oz spoodle (1 cup).