Recipe for Chicken Pasta Parmesan

Yields 50 Servings

This recipe yields 4 gallons spaghetti and sauce plus 13 pounds and 10 ounces of breaded chicken fillets for 50 servings: 1¼ cup of spaghetti with sauce and 4.35 ounce breaded chicken fillet.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 9 pounds and 8 ounces dry, whole grain-rich spaghetti pasta
• 13 pounds and 10 ounces or 50–4.35 ounce each whole grain breaded chicken breast fillets
• 1 gallon, 2 quarts, and 1 cup divided meatless spaghetti sauce
• 1 pound and 9 ounces or 1 quart and 2¼ cups shredded mozzarella cheese (U.S. Department of Agriculture food item)
• 1 pound and 11 ounces fresh Italian parsley
  

Directions

1. Preheat oven to 375°F for conventional oven or 350°F for convection oven.
2. Boil 10 gallons of water in tilt skillet. Cook spaghetti until al dente.
3. Heat spaghetti sauce in 8 quart pan over medium heat.
4. Place baking pan liner on two–12 inch by 20 inch by 2 inch baking pans.
5. Place frozen chicken fillets on pans.
6. Bake uncovered for 10 to 12 minutes or until internal temperature reaches 165°F for 15 seconds. Critical Control Point (CCP): Cook chicken until internal temperature reaches 165°F for 15 seconds.
7. Drain spaghetti in colander to measure 3 gallons and 2 cups.
8. Toss spaghetti pasta with spaghetti sauce. Use 1 gallon, 1 quart, and 1⅞ cups of spaghetti sauce. Set aside remaining 1 quart of sauce for assembly.

For Assembly

1. Place 1 cup or number 4 scoop of spaghetti and sauce mixture in 16 ounce microwave safe bowl.
2. Place one chicken fillet on top of spaghetti and sauce.
3. Scoop 1 tablespoon spaghetti sauce on top of chicken.
4. Sprinkle 2 tablespoons cheese on top of spaghetti sauce.
5. Chop parsley to yield 1 cup and 2 tablespoons.
6. Sprinkle 1 teaspoon parsley on top of dish.
7. Cover and keep in warmer. CCP: Hold chicken pasta parmesan at 135°F or higher for service.
8. Serve one–16 ounce individual serving.

Nutritional Analysis

• Calories, in K calories: 543.00
• Carbohydrates, in grams: 65.30
• Protein, in grams: 38.40
• Saturated fat, in grams: 4.30
• Trans fat, in grams: 0
• Total fat, in grams: 15.10
• Sodium, in milligrams: 884.00
  

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 100 Servings

This recipe yields 7 gallons and 3 quarts spaghetti and sauce plus 27 pounds and 3 ounces of breaded chicken fillets for 100 servings: 1¼ cup of spaghetti with sauce and 4.35 ounce breaded chicken fillet.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 19 pounds dry, whole grain-rich spaghetti pasta
• 27 pounds and 3 ounces or 100–4.35 ounce each whole grain breaded chicken breast fillets
• 3 gallons and 2 cups divided meatless spaghetti sauce
• 3 pounds and 2 ounces or 3 quarts and ½ cup shredded mozzarella cheese (U.S. Department of Agriculture food item)
• 3 pounds and 6 ounces fresh Italian parsley

Directions

1. Preheat oven to 375°F for conventional oven or 350°F for convection oven.
2. Boil 20 gallons of water in tilt skillet. Cook spaghetti until al dente.
3. Heat spaghetti sauce in 16 quart pan over medium heat.
4. Place baking pan liner on four–12 inch by 20 inch by 2 inch baking pans.
5. Place frozen chicken fillets on pans.
6. Bake uncovered for 10 to 12 minutes or until internal temperature reaches 165°F for 15 seconds. Critical Control Point (CCP): Cook chicken until internal temperature reaches 165°F for 15 seconds.
7. Drain spaghetti in colander to measure 6 gallons, 1 quart, and 2 cups.
8. Toss spaghetti pasta with spaghetti sauce. Use 2 gallons, 2 quarts, and 3¾ cups of spaghetti sauce. Set aside remaining 2 quarts of sauce for assembly.

For Assembly

1. Place 1 cup or number 4 scoop of spaghetti and sauce mixture in 16 ounce microwave safe bowl.
2. Place one chicken fillet on top of spaghetti and sauce.
3. Scoop 1 tablespoon spaghetti sauce on top of chicken.
4. Sprinkle 2 tablespoons cheese on top of spaghetti sauce.
5. Chop parsley to yield 1 cup and 2 tablespoons.
6. Sprinkle 1 teaspoon parsley on top of dish.
7. Cover and keep in warmer. CCP: Hold chicken pasta parmesan at 135°F or higher for service.
8. Serve one–16 ounce individual serving.

Nutritional Analysis

• Calories, in K calories: 543.00
• Carbohydrates, in grams: 65.30
• Protein, in grams: 38.40
• Saturated fat, in grams: 4.30
• Trans fat, in grams: 0
• Total fat, in grams: 15.10
• Sodium, in milligrams: 884.00

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

• Hot plate recipes
• Recipes with condiments

Serving Suggestion

• Yield 50 or yield 100–16 ounce individual serving

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

• 2.50 ounce equivalents meat/meat alternative
• ½ vegetable (½ red/orange vegetable)

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

• Shredded mozzarella cheese

Recipe Roots (Flavor Profile)

• Mediterranean

Preparation Time

• Preparation to serve time: 1 hour for 50 servings and 1 hour 25 minutes for 100 servings.

Critical Control Point (CCP)

• CCP: Cook chicken until internal temperature reaches 165°F for 15 seconds.
• CCP: Hold chicken pasta parmesan at 135°F or higher for service.

Kid Rating

Culinary Center

Natomas Unified School District