This student-favorite brings bold flavor to the lunchroom with tender diced chicken simmered in Red Gold® Enchilada Sauce, layered over curly cavatappi pasta, and topped with a creamy Cheese Sauce. Finished with a sprinkle of parsley, it’s a colorful and satisfying option that meets meal requirements while delivering craveable taste.
Crediting
- Yield: 80 servings
- Portion: 4 ounces cooked pasta, 3 ounces chicken mixture, 2 ounces cheese sauce
- 3 m/ma
- 1 oz. eq grain
- 1/4 cup vegetable (red orange)
Ingredients
- 3 (5-pound) bags Tyson® Low sodium diced chicken, thawed
- 3 (#10) cans (318 ounces) Red Gold® Enchilada sauce
- 1 (106-ounce) pouch LAND O LAKES® Ultimate Jalapeño™ Cheese Sauce
- 20 pounds Hot cooked cavatappi pasta
- Garnish Dried parsley flakes
Instructions
Step 1
Combine chicken and enchilada sauce in hotel pan. Bake in 350°F oven until internal temperature
reaches 165°F.
CCP: Heat to 165°F for at least 15 seconds
Step 2
Heat Ultimate Jalapeño™ Cheese Sauce using desired method to 165°F. Hold hot until service.
CCP: Heat to 165°F for at least 15 seconds
CCP: Maintain hot food at 140°F or above
Step 3
For each serving, place 4 ounces cooked pasta into individual serving dish. Top with 3 ounces (#12 scoop) chicken mixture. (Add a little more, if needed, to keep pasta from drying out.) Top with 1 ounce ladle hot cheese sauce. Garnish with parsley flakes.
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