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Chicken Italian Vegetable Pasta (Fajita Strips)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 191 00
CHICKEN & ITALIAN VEGETABLE PASTA (FAJITA STRIPS)
Yield 100
Portion 1-1/4 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
329 cal
48 g
24 g
5g
41 mg
665 mg
187 mg
Ingredient
Weight
Measure
Issue
COOKING SPRAY,NONSTICK
1 oz
2 tbsp
CHICKEN,FAJITA STRIPS
12-1/2 lbs
ONIONS,FRESH,CHOPPED
2-1/8 lbs
1 qts 2 cup
2-1/3 lbs
26-1/2 lbs
3 gal
TOMATOES,CANNED,DICED,DRAINED
CATSUP
2-3/8 lbs
1 qts 1/2 cup
GARLIC POWDER
1-1/2 oz
1/4 cup 1-1/3 tbsp
BASIL,DRIED,CRUSHED
1-7/8 oz
3/4 cup
OREGANO,CRUSHED
2-1/2 oz
1 cup
1 oz
1 tbsp
SALT
PEPPER,BLACK,GROUND
2/3 oz
3 tbsp
1-5/8 lbs
3 cup
WATER,COLD
FLOUR,WHEAT,GENERAL PURPOSE
9-7/8 oz
2-1/4 cup
WATER
41-3/4 lbs
5 gal
1 oz
1 tbsp
SALT
MACARONI NOODLES,ROTINI,DRY
8-1/3 lbs
2 gal 1 qts
VEGETABLES,MIXED,FROZEN,ITALIAN
9 lbs
2 gal
CHEESE,PARMESAN,GRATED
10-5/8 oz
3 cup
1-1/2 lbs
1 qts 2 cup
CHEESE,MOZZARELLA,PART SKIM,SHREDDED
Method
1 Stir-cook chicken and onions in a lightly sprayed steam-jacketed kettle or stockpot about 10 minutes, or until chicken is partially
cooked and slightly tender.
2 Add tomatoes, catsup, garlic powder, basil, oregano, salt, and pepper. Bring to a boil. Reduce heat; simmer uncovered 5 minutes.
3 Blend flour and cold water together to make a smooth slurry. Add slurry to chicken mixture stirring constantly. Bring to a boil.
Cover, reduce heat; simmer 8 to 10 minutes or until thickened, stirring frequently to prevent sticking.
4 Add salt to water; heat to a rolling boil. Slowly add pasta while stirring constantly until water boils again. Cook about 10 to 12
minutes or until tender; stir occasionally. Drain. Rinse with cold water; drain thoroughly.
5 Place 1/2 gal cooked pasta into each steam table pan. Add 1-1/4 qt Italian mixed vegetables and 1/2 cup parmesan cheese evenly to
each pan; stir to combine. Pour 3-1/4 chicken and tomato mixture evenly over pasta in each pan; stir to combine.
6 Sprinkle 1 cup shredded mozzarella evenly over pasta mixture in each pan. Using a convection oven, bake 15 to 20 minutes at 350
F. on high fan, open vent. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or
higher.



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Chicken Italian Vegetable Pasta (Fajita Strips)

Yield: 100 Portion: 1-1/4 Cups
Calories: 329 cal
Carbohydrates: 48 g
Protein: 24 g
Fat: 5g
Cholesterol: 41 mg
Sodium: 665 mg
Calcium: 187 mg

Ingredient Weight Measure Issue
COOKING SPRAY,NONSTICK 1 oz 2 tbsp
CHICKEN,FAJITA STRIPS 12-1/2 lbs
ONIONS,FRESH,CHOPPED 2-1/8 lbs 1 qts 2 cup 2-1/3 lbs
TOMATOES,CANNED,DICED,DRAINED 26-1/2 lbs 3 gal
CATSUP 2-3/8 lbs 1 qts 1/2 cup
GARLIC POWDER 1-1/2 oz 1/4 cup 1-1/3 tbsp
BASIL,DRIED,CRUSHED 1-7/8 oz 3/4 cup
OREGANO,CRUSHED 2-1/2 oz 1 cup
SALT 1 oz 1 tbsp
PEPPER,BLACK,GROUND 2/3 oz 3 tbsp
WATER,COLD 1-5/8 lbs 3 cup
FLOUR,WHEAT,GENERAL PURPOSE 9-7/8 oz 2-1/4 cup
WATER 41-3/4 lbs 5 gal
SALT 1 oz 1 tbsp
MACARONI NOODLES,ROTINI,DRY 8-1/3 lbs 2 gal 1 qts
VEGETABLES,MIXED,FROZEN,ITALIAN 9 lbs 2 gal
CHEESE,PARMESAN,GRATED 10-5/8 oz 3 cup
CHEESE,MOZZARELLA,PART SKIM,SHREDDED 1-1/2 lbs 1 qts 2 cup

Method:
1 Stir-cook chicken and onions in a lightly sprayed steam-jacketed kettle or stockpot about 10 minutes, or until chicken is partially
cooked and slightly tender.
2 Add tomatoes, catsup, garlic powder, basil, oregano, salt, and pepper. Bring to a boil. Reduce heat; simmer uncovered 5 minutes.
3 Blend flour and cold water together to make a smooth slurry. Add slurry to chicken mixture stirring constantly. Bring to a boil.
Cover, reduce heat; simmer 8 to 10 minutes or until thickened, stirring frequently to prevent sticking.
4 Add salt to water; heat to a rolling boil. Slowly add pasta while stirring constantly until water boils again. Cook about 10 to 12
minutes or until tender; stir occasionally. Drain. Rinse with cold water; drain thoroughly.
5 Place 1/2 gal cooked pasta into each steam table pan. Add 1-1/4 qt Italian mixed vegetables and 1/2 cup parmesan cheese evenly to
each pan; stir to combine. Pour 3-1/4 chicken and tomato mixture evenly over pasta in each pan; stir to combine.
6 Sprinkle 1 cup shredded mozzarella evenly over pasta mixture in each pan. Using a convection oven, bake 15 to 20 minutes at 350
F. on high fan, open vent. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or
higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/chicken_italian_vegetable_pasta_fajita_strips.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence