Massachusetts Farm to School Logo
Subscribe    Donate   
Close
Menu

Get Involved / Guides

Chicken Parmesan Pasta w/Corn

Serving: 25 servings

Ingredients

  • 3 qt. + 1/2 cup of Macaroni, elbow, enriched
  • 1/3 cup of Butter, salted
  • 1 # 9 oz. of Chicken, cooked, diced
  • 1-1/2 cups of Milk, 1% low-fat
  • 1-1/2 cups of Yogurt, low-fat, plain
  • 3-1/8 cups of Corn, sweet yellow, cooked from frozen
  • 3-1/8 cups of Peas, green, cooked from frozen
  • 3/4 cup of Cheese, parmesan, grated
  • 1/8 cup of Salt

Steps

  1. Heat pot of water until it boils. Add pasta to boiling water and cook until pasta is al dente (chewy).
  2. Strain pasta and place back into pot. Add butter and stir until melted.
  3. Heat chicken to 165° F or higher (CCP)
  4. Add milk, yogurt, corn, peas, chicken and parmesan cheese. Stir until smooth in a steam table pan.
  5. Hold at 135° F. or higher (CCP).
  6. Serve in 1 cup portions.


Nutritional Information

  • Calories: 229 kcal
  • Protein: 14.88 g
  • Carbohydrates: 30.64 g
  • Total Fat: 5.30 g
  • Saturated Fat: 2.71 g
  • Cholesterol: 10.63 mg
  • Vitamin A: 587.94 IU
  • Vitamin C: 3.55 mg
  • Iron: 1.53 mg
  • Calcium: 93.24 mg
  • Sodium: 733.44 mg
  • Dietary Fiber: 2.89 g

Sourced from: National Dairy Council

More Recipes

All Guides


Massachusetts Farm to School Logo White

© copyright 2024 - Massachusetts Farm to School (fiscally sponsored by Third Sector New England, Inc. (TSNE)

Contact Us
Massachusetts Farm to School (fiscally sponsored by Third Sector New England, Inc. (TSNE))
PO Box 213
Beverly, MA 01915

Phone: (413) 253-3844

Email: info@massfarmtoschool.org