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Recipes - CHICKEN ALFREDO Recipe

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

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Ingredients
Amt.	Measure	Ingredient



4	tablespoons	salt
2	tablespoons	black pepper
4	tablespoons	non fat cooking oil spray
18	pounds, raw	chicken breast halves, boneless, skinless
40	cups, chopped	broccoli florets
5	gallons	boiling water
132	ounces	penne rigate
2 1/4	gallons	boiling water
3/4	gallon	cold water
10	cups	grated parmesan
2	cups, chopped	Yellow onion, chopped
24	ounces	Biscuits, plain or buttermilk, dry mix
1/2	cup	soybean oil
1	tablespoon	garlic, chopped
4	tablespoons	salt
2	tablespoons	black pepper

Steps

Sequence	Step

1	SPRINKLE SALT
2	WHEN CHICKEN IS FULLY COOKED, CUT INTO CUBES. HOLD FOR USE IN STEP 6.
3	CUT BROCCOLI INTO BITE SIZE PIECES.
4	STEAM BROCCOLI FOR 3-5 MINUTES OR UNTIL "AL DENTE". HOLD FOR USE IN STEP 8.
5	IN LARGE POT BRING WATER TO BOIL AND COOK PENNE UNTIL AL DENTE. ABOUT 10 MINUTES. DRAIN.
6	PREPARE 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.
7	MIX TOGETHER CHICKEN AND PASTA. PLACE IN PANS, COVER WITH PLASTIC WRAP AND FOIL.
8	BAKE IN 350 F. OVEN, LOW FAN, FOR ABOUT 30 MINUTES OR UNTIL INTERNAL TEMPERATURE REACHES 165 F. FOR 15 SECONDS.
9	DIVIDE 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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