A satisfying classic comfort food made with Swanson® Unsalted Chicken Broth that is easy to make from scratch.
- Total time:
45 minutes
- Servings:
50
|
Ingredient
|
Weight
|
Measure
|
|
Swanson® Unsalted Chicken Broth |
|
2 gallon |
|
whole grain rotini (spiral) pasta |
40.0 oz. |
30 cup |
|
onion , chopped |
14.0 oz. |
2.333 cup |
|
carrot , shredded |
8.0 oz. |
2.333 cup |
|
margarine |
4.0 oz. |
0.5 cup |
|
all purpose flour |
4.0 oz. |
12 tbsp. |
|
low fat (1%) milk |
|
6 cup |
|
salt |
|
2 tsp. |
|
black pepper |
|
1.5 tsp. |
|
dried marjoram leaves |
|
1.5 tsp. |
|
dried parsley flakes |
|
0.5 cup |
|
onion powder |
1.0 oz. |
0.25 cup |
|
cooked diced chicken |
102.0 oz. |
20 cup |
1. Heat chicken Swanson® Unsalted Chicken Broth to boiling. Slowly stir in the rotini, onions, and carrots (optional). Boil, uncovered, for 10 minutes or until the rotini is al dente. DO NOT DRAIN.
2. In a small pot, melt margarine. Add flour and stir until smooth.
3. Add flour mixture, milk, salt, pepper, marjoram, parsley, onion powder, and chicken to the pasta. Stir gently to combine.
4. Stir occasionally until thickened.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute. 5. Transfer to serving pans.
CCP: Hold for hot service at 140°F or higher until needed. 6. To serve, using an 8 oz. spoodle, portion 1 cup into serving bowl. Serve immediately.
Meal Components:
M/MA: 2 oz.
Grain: 0.75 oz. equiv.
Total Vegetable: 1/8 c Red/Orange
A satisfying classic comfort food made with Swanson® Unsalted Chicken Broth that is easy to make from scratch.
-
Total time:
45 minutes
-
Servings:
50
|
Ingredient
|
Weight
|
Measure
|
|
Swanson® Unsalted Chicken Broth |
|
2 gallon |
|
whole grain rotini (spiral) pasta |
40.0 oz. |
30 cup |
|
onion , chopped |
14.0 oz. |
2.333 cup |
|
carrot , shredded |
8.0 oz. |
2.333 cup |
|
margarine |
4.0 oz. |
0.5 cup |
|
all purpose flour |
4.0 oz. |
12 tbsp. |
|
low fat (1%) milk |
|
6 cup |
|
salt |
|
2 tsp. |
|
black pepper |
|
1.5 tsp. |
|
dried marjoram leaves |
|
1.5 tsp. |
|
dried parsley flakes |
|
0.5 cup |
|
onion powder |
1.0 oz. |
0.25 cup |
|
cooked diced chicken |
102.0 oz. |
20 cup |
1. Heat chicken Swanson® Unsalted Chicken Broth to boiling. Slowly stir in the rotini, onions, and carrots (optional). Boil, uncovered, for 10 minutes or until the rotini is al dente. DO NOT DRAIN.
2. In a small pot, melt margarine. Add flour and stir until smooth.
3. Add flour mixture, milk, salt, pepper, marjoram, parsley, onion powder, and chicken to the pasta. Stir gently to combine.
4. Stir occasionally until thickened.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute. 5. Transfer to serving pans.
CCP: Hold for hot service at 140°F or higher until needed. 6. To serve, using an 8 oz. spoodle, portion 1 cup into serving bowl. Serve immediately.
Meal Components:
M/MA: 2 oz.
Grain: 0.75 oz. equiv.
Total Vegetable: 1/8 c Red/Orange
