INGREDIENTS 20 lbs.
PREPARATION 1. Toss chicken with Cajun seasoning and refrigerate overnight to marinate. 2. Cook pasta to al dente and set aside.
J.T.M. Alfredo Sauce, thawed USDA chicken, diced or strips
15 lbs.
3. Sauté bell peppers and onion with about 1/3 cup oil in a tilt skillet for about 10 minutes. 4. A dd diced tomatoes and seasoned chicken and simmer on low until temperature reaches 165°F. 5. D ivide chicken and vegetable mixture evenly between 4 medium hotel pans sprayed with non-stick spray. 6. Add the cooked pasta, divided evenly, to each pan. 7. Add 5 lbs. (1 bag) of Alfredo Sauce to each pan and mix well. 8. B ake in 350°F convection oven on low fan for about 20 minutes or until temperature reaches 135°F. 9. Optional Garnish: add Parmesan cheese if desired. 10. Serve with cornbread or garlic toast.
3/4 cups Cajun Seasoning 14 lbs.
Whole-Grain Penne Pasta Red, Yellow and Green Bell Peppers, sliced thin Green Onion, chopped
12 cups
4 cups 12 cups
Tomatoes, diced
Optional: Parmesan Cheese
This recipe also works well with these J.T.M. products: Penne Alfredo, Three Cheese Cavatappi, Three Cheese Sauce, Queso Blanco Sauce
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