Chicken Broccoli Pasta Alfredo

DAY PRIOR TO SERVICE:

1. Combine the dry spices according to the House Spice Blend recipe.
2. Store in dry storage, covered, labeled, and dated.
3. Take bags of frozen chicken strips out of case and place in the cooler to thaw.

Hold at 41°F or below.

4. Blanch and properly cool broccoli following the Blanched Broccoli recipe.
5. Store, covered, labeled, and dated in cooler.

Hold at 41°F or below.

DAY OF SERVICE:

1. Prepare the Creamy Alfredo Sauce according to the recipe instructions.
2. Hot hold, covered, until service.

Hold at 135°F or above.

3. Toss the thawed chicken strips in the House Spice Blend.
4. Spread the chicken evenly on parchment-lined sheet trays coated with pan spray.
5. Cook chicken at 350°F for 8-10 minutes.

Cook to 135°F or higher. Commercially processed, ready-to-eat food that will be hot held for service must reach a minimum internal temperature of 135°F or higher.

6. Transfer cooked chicken to 2–4 inch skinny, half, or full hotel pans. Keep covered and hot held for service.
7. Cook the Penne Pasta according to recipe and hot hold, covered.

Hold at 135°F or above.

8. Just before service: Steam the Blanched Broccoli for 2 minutes to bring it to 135°F or higher.
9. Combine the cooked pasta, alfredo sauce, and broccoli.
10. Place in 2-4 inch hotel pans for serving.

Keep covered when not serving to prevent the pasta or sauce from drying out.

Cook to 135°F or higher.

Pasta, chicken, and Alfredo sauce hold best when kept separate and covered. Steam broccoli and assemble with sauce in smaller batches, as needed, to maintain quality.

11. Serving is 1 1/4 cup sauced pasta and broccoli topped with 2.5 ounces seasoned chicken.
12. Portion Pasta: Using the appropriate portion scoop, serve 1 1/4 cups of the pasta and broccoli mixture into the serving bowl or tray.
13. Top with Chicken: Weigh the seasoned chicken to ensure a 2.5 ounce portion. Then use appropriate scoop to top the pasta with the chicken for speed of service.