Sunny Thai Noodles With Chicken And Vegetables

Yield: 35 servings | Serving Size: 1 cup spaghetti, 6 oz. sauce, 1/2 cup vegetables
Child Nutrition: 2 meat/meat alternate, 2 oz. eq. grain, 1/2 cup vegetable (other) | HACCP Process III.

Sunny Thai Noodles With Chicken And Vegetables

Ingredients

  • 3/4 cup | Honey
  • 35 ounces | Diced chicken, cooked
  • 80 ounces | Vegetable blend
  • 2 cups | Red bell pepper, chopped
*May substitute peanut butter for sunflower seed spread

Preparation

STEP 1

Cook pasta according to package directions.

STEP 2

Hold warm.

STEP 3

In a large lexan tub, mix Ultimate White Cheese Sauce Blend, chili garlic sauce, sunflower seed spread, honey and chicken.  Heat in steamer for 20 minutes or until mixture reaches 165°F for 15 seconds.

CCP: Heat to 165°F for at least 15 seconds

STEP 4

Heat vegetables according to directions; hold warm

CCP: Maintain hot food at 135°F or above

STEP 5

To serve, top a 1 cup portion of spaghetti with 2 #10 scoops of sauce , 1/2 cup vegetable blend and 1 tablespoon chopped red bell pepper. 

CCP: Maintain hot food at 135°F or above


Nutritional Information

  • Serving Size1 cup spaghetti, 6 oz. sauce, 1/2 cup vegetables
  • Calories467 calories
  • Fat 18 grams
  • Sat. Fat 7 grams
  • Trans Fat 0 grams
  • Cholesterol 50 milligrams
  • Sodium 751 milligrams
  • Carbohydrates 55 grams
  • Dietary Fiber 9 grams
  • Sugars 11 grams
  • Protein 27 grams
  • Vitamin A 939 IU
  • Vitamin C 25 milligrams
  • Calcium 338 milligrams
  • Iron 5 milligrams

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