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Recipes - CHICKEN ALFREDO

Recipe Name

CHICKEN ALFREDO

 Submitted by jgouker
Recipe Description S06661
Quantity 100 Quantity Unit 8 OZ SERVINGS Servings  
Prep Time (minutes) 35 Cook Time (minutes) 90 Ready In (minutes) 125
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
4
tablespoonssalt
2
tablespoonsblack pepper
4
tablespoonsnon fat cooking oil spray
18
pounds, rawchicken breast halves, boneless, skinless
40
cups, choppedbroccoli florets
5
gallonsboiling water
132
ouncespenne rigate
2
1/4
gallonsboiling water
3/4
galloncold water
10
cupsgrated parmesan
2
cups, choppedYellow onion, chopped
24
ouncesBiscuits, plain or buttermilk, dry mix
1/2
cupsoybean oil
1
tablespoongarlic, chopped
4
tablespoonssalt
2
tablespoonsblack pepper
Steps
Sequence Step
1SPRINKLE SALT
2WHEN CHICKEN IS FULLY COOKED, CUT INTO CUBES. HOLD FOR USE IN STEP 6.
3CUT BROCCOLI INTO BITE SIZE PIECES.
4STEAM BROCCOLI FOR 3-5 MINUTES OR UNTIL "AL DENTE". HOLD FOR USE IN STEP 8.
5IN LARGE POT BRING WATER TO BOIL AND COOK PENNE UNTIL AL DENTE. ABOUT 10 MINUTES. DRAIN.
6PREPARE ALFREDO SAUCE: 6A. SAUTE ONIONS AND GARLIC IN OIL UNTIL ONIONS ARE TRANSLUCENT. 6B. ADD GRAVY MIX TO COLD WATER STIRRING VIGOROUSLY WITH WIRE WHIP. WHILE STIRRING CONSTANTLY, ADD THE GRAVY MIXTURE TO THE BOILING WATER. CONTINUE TO STIR WHILE BRINGING TO A FULL BOIL. NOTE: EACH PACK OF GRAVY MIX MAKES 1 GALLON. FOR EACH PACK ADD THE MIX TO 1 QUART COLD WATER FIRST AND THEN TO 3 QUARTS OF BOILING WATER. 6C. MIX TOGETHER GRAVY, PARMESAN CHEESE, SALT, PEPPER, SAUTEED ONIONS AND GARLIC. MIX THOROUGHLY. HOLD FOR STEP 9.
7MIX TOGETHER CHICKEN AND PASTA. PLACE IN PANS, COVER WITH PLASTIC WRAP AND FOIL.
8BAKE IN 350 F. OVEN, LOW FAN, FOR ABOUT 30 MINUTES OR UNTIL INTERNAL TEMPERATURE REACHES 165 F. FOR 15 SECONDS.
9DIVIDE AND ADD BROCCOLI AND ALFREDO SAUCE EVENLY BETWEEN PANS, THROUGHLY MIX BROCCOLI INTO CHICKEN ALFREDO. SPRINKLE 1/2 CUP PARMESAN CHEESE OVER EACH PAN. HOLD AT 140 F. FOR SERVICE






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