Chicken Parmesan Pasta with Corn

Yield 25 Servings


  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.

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PDF includes meal pattern contribution and additional nutritional information


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