Are students growing tired of your standard chicken recipes? Try our Chicken Fajita Spaghetti! The recipes below are for K-8.
Student Count 100
Serving Size: 1/2 cup spaghetti noodles with one #10 scoop of chicken
Ingredients
Marinated Fajita Chicken
Select One:
12.5 LB Chicken Fajita – Tyson 6922-0928
or
17 LB Chicken Fajita Strip – USDA 100117
¼ Cup + 1 Tbsp Oil Soybean (Chef’s Pride 54107 OR USDA 100442)
2-½ cup + 1 tsp Juice Lemon (Generic 904476 OR Generic 904410)
1/8 Cup + 1 Tsp Paprika Ground – Generic 904109
1/8 Cup + 1 Tsp Lemon Pepper 904113
1/8 Cup + 1 Tsp Salt Kosher – Generic 904131
Spaghetti Noodles
6.25 LB Noodle Spaghetti Whole Wheat (USDA 100427 OR ZERGA 8030)
Instructions
Marinated Fajita Chicken
Cooking method: standard oven: 4” deep full hotel pan
1. Place thawed chicken into the pan.
2. Add spices, oil & juice and mix well.
3. Wrap pan with plastic wrap & tinfoil.
HACCP: Keep cooled below 41° until ready to cook.
4. Preheat oven to 325° (f using a convection oven, decrease temp by 25° to 50°). Heat until entrée reaches 165° or above, hold above 135° until end of service.
Spaghetti Noodles
Cooking method: stove top
1. Bring water to a rolling boil.
2. Fully submerge noodles in water.
3. Heat until the noodles are al dente.
4. Drain water & place into pan.
5. Wrap pan with plastic wrap.
Service: Serve each student a 1/2 cup of noodles with one #10 scoop of chicken.
Creditable Products:
Tyson 6922-0928 1.875 oz each, credits as 1.5 meat/meat alternative
USDA 100117 2.55 oz each, credits as 1.5 meat/meat alternative
USDA 100427 1oz, credits as 1 whole grain rich equivalents
ZERGA 8030-000 1 oz, credits as 1 whole grain rich equivalents