Recipe Name CHICKEN ALFREDO Submitted by jgouker Recipe Description S06661 Quantity 100 Quantity Unit 8 OZ SERVINGS Prep Time (minutes) 35 Cook Time (minutes) 90 Ready In (minutes) 125

Ingredients Amount 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