INGREDIENTS
PREPARATION
1. Bacon: - Preheat oven to 350ºF with 15-20% moisture setting. - On a lined sheet tray, place bacon in a single layer.
60 oz
J.T.M. Premium Three Cheese Sauce
2 lbs + 4 oz Rotini, whole-grain rich, dry 2 lbs Pulled Chicken 2.5 c Nonfat Fluid Milk 1.5 tsp Black Pepper, ground 2.5 tsp Dill Weed, dried 1.5 T Garlic Powder 1.5 T Onion Powder 3 T Parsley 2.5 tsp Chives, dehydrated 2.5 tsp Lemon Juice 12 slices Turkey Bacon, cooked
- Bake until crisp and internal temperature reaches 165ºF or higher for 15 seconds. - Remove bacon from the oven and allow to cool slightly before crumbling. Set aside. 2. Chicken: - Preheat oven to 350ºF with 15-20% moisture setting. - Combine spices, set aside. - Spray 2-inch full hotel pan with pan release and evenly layer chicken and half of the spice mix in pan(s), toss to coat evenly. - Cook for 15-20 minutes or until internal temperature reaches 165ºF. Set aside in warmer. DO NOT DRAIN chicken. 3. Pasta: - See manufacturer’s guide for cooking instructions. 4. Sauce: - Select steam mode on the oven. Preheat to 212ºF. - Place sealed bags of sauce in a perforated hotel pan and steam for 15-20 minutes or until the internal temperature of sauce reaches 145ºF. - Empty bags into a hotel pan adding milk, and remaining spices, stirring to combine. 5.A dd cooked pasta, bacon, and chicken (including juice from chicken) to pan of sauce. Mix well to combine. 6.Cover and hold in warmer until service.
This recipe also works well with these J.T.M. products: Alfredo Sauce, Cheddar Cheese Sauce, Penne Alfredo, Three Cheese Cavatappi
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