STANDARDIZED recipe exchange fajita chicken pasta
This lunch provides your favorite fajita flavors with penne pasta. Shredded, seasoned chicken is baked with bell peppers, onions, black beans and corn then topped with fresh cilantro.
SERVING: 50 SERVING SIZE: 1.5 Cups
instructions 1. Using a large mixing bowl, combine the shredded chicken, salt, pepper, chili powder, cumin, granulated garlic, paprika and lime juice. Mix until seasonings are incorporated and coat the chicken. 2. Add in the red and green bell peppers, yellow onion, drained black beans, corn, and water. Stir to combine. 3. Divide between 4-inch-deep hotel pans and cover with lid or foil. 4. Bake at 350 degrees for 25 minutes. Remove from the oven and stir in the cheese sauce. Return the chicken mixture to the oven for an additional 15 minutes. 5. Remove the chicken from the oven and verify the internal temperature is 165°F for 15 seconds. 6. Gently toss the Penne Pasta with the chicken mixture. 7. Portion 1½ cups chicken fajita pasta into serving container and top with 1 tablespoon chopped, fresh cilantro. 8. Enjoy!
ingredients • Chicken, cooked, shredded, 6¼ pounds • Salt, kosher, 2 tablespoons • Black pepper, 2 teaspoons • Chili powder, 3 tablespoons • Cumin, 3 tablespoons • Garlic, granulated, 3 tablespoons
• Paprika, 3 tablespoons • Lime juice, 2 tablespoons
• Red bell pepper, cut into strips, 3 lbs • Green bell pepper, cut into strips, 2 lbs • Onion, yellow, cut into strips, 3 lbs • Corn, canned and drained, 3⅛ lbs • Black beans, canned and drained, 3⅛ lbs • Water, tap, 5 cups • White cheese sauce, 7 cups • Seasoned Penne Pasta, 50 cups • Cilantro leaves, fresh, chopped, 7 oz nutrition Crediting: 2 oz. eq. M/MA, 2 oz. eq. Whole Grain, 1/2 cup Vegetable
SOURCE & PHOTO CREDIT: HealthySchoolRecipes.com
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