INGREDIENTS
PRE- PREPARATION
1. Thaw chicken fajita meat and cavatappi pasta under refrigeration at 40ºF for 24-72 hours prior. 2. Dissolve chicken base in water and set aside.
25 lbs 10 lbs
J.T.M. Three Cheese Cavatappi Chicken Fajita Strips, precooked
7 1/2 lbs
Light Sour Cream
3/4 c
Olive Oil
3 c 3 c
Sweet Green Bell Peppers, chopped
PREPARATION 1. Heat oil in the skillet over medium heat. 2. Add peppers, onions, and garlic. Cook for 2-3 minutes. 3. Add chicken fajita strips and chicken broth and simmer for 10-15 minutes. Add salsa and seasonings. 4. Add three cheese cavatappi and sour cream to the mixture, incorporate all. 5. Once temperature reaches 145ºF, transfer creamy chicken cavatappi into sprayed steam table pans and serve immediately or hold hot until service.
Onions, raw, chopped
1/4 c
Garlic, minced
5 T
Knorr® Chicken Base
1 gal + 1 qt Water 3 c Salsa 2 T
Black Pepper Chili Powder
6 T
2 1/2 T
Cumin
3 T 2 T
Garlic Powder
Fajita Seasoning
This recipe also works well with these J.T.M. products: Mac & Cheese, Penne Alfredo, Beef Crumbles, Seasoned Beef Philly Steak
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