Rattle Snake Bowl with Ultimate Jalapeño™ Cheese Sauce

Yield: 60 servings | Serving Size: 6 oz spoodle chicken and pasta mixture, 1 oz cheese sauce, 3 oz salsa, 1 oz tortilla strips
Child Nutrition: 2.25 meat/meat alternate, 2 oz. eq. grain, 1/2 cup vegetable (red orange) | HACCP Process III.

Rattle Snake Bowl recipe

Ingredients

  • 60 ounces | Tortilla strips
  • 60 | PC salsa cups**

Preparation

STEP 1

Heat chicken according to manufacturer’s instruction. Reserve any juices. Cover. Hold hot.

CCP: Heat to 165°F for at least 15 seconds
CCP: Maintain hot food at 140°F or above

STEP 2

Cook penne just to al dente. (Do not overcook.) Drain. Transfer to full, deep hotel pan. Combine chicken and any juices with cooked pasta. Cover. Hold hot until service.

CCP: Maintain hot food at 140°F or above

STEP 3

Heat Ultimate Jalapeño™ Cheese Sauce pouch using desired method until internal temperature reaches 145°F or higher. Pour into steam table pan; Cover. Hold hot until service.

CCP: Maintain hot food at 140°F or above

STEP 4

To build bowl, portion 6-ounce spoodle pasta and chicken mixture into desired container. Top with 1-ounce spoodle cheese sauce and 1 ounce tortilla strips. Serve with PC salsa cup.

*Recipe created using Tyson® Dark Meat Chicken Strips.
**Recipe created using Red Gold® Mild Salsa Cups.

CCP: Maintain hot food at 140°F or above

STEP 5

*Recipe created using Tyson® Dark Meat Chicken Strips.
**Recipe created using Red Gold® Mild Salsa Cups.


Nutritional Information

  • Serving Size6 oz spoodle chicken and pasta mixture, 1 oz cheese sauce, 3 oz salsa, 1 oz tortilla strips
  • Calories303 calories
  • Fat 11 grams
  • Sat. Fat 3 grams
  • Trans Fat 0 grams
  • Cholesterol 69 milligrams
  • Sodium 486 milligrams
  • Carbohydrates 32 grams
  • Dietary Fiber 2 grams
  • Sugars 0 grams
  • Protein 19 grams
  • Vitamin A 0 IU
  • Vitamin C 0 milligrams
  • Calcium 106 milligrams
  • Iron 2.04 milligrams

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