TUSCAN ROSEMARY CHICKEN WITH MUSHROOMS

TUSCAN ROSEMARY CHICKEN WITH MUSHROOMS

Nutrition Facts

Serving Size
1 SERVING (2 CUP PASTA, VEGETALBES, 3/4 CUP SAUCE)
Amount Per Serving
Calories 645
% Daily Value
Total Fat 16.4g
25%
Saturated Fat 3.1g
16%
Cholesterol 48mg
16%
Sodium 1069mg
45%
Total Carbohydrate 89.7g
30%
Dietary Fiber 9.4g
38%
Protein 34g
68%
Vitamin A 9%
Vitamin C 71%
Calcium 11%
Iron 31%
Total Time

80 min.

Serving & Size

1 SERVING (2 CUP PASTA, VEGETALBES, 3/4 CUP SAUCE)

Add To Pantry

Savory roasted chicken breast strips are sautéed with minced garlic, rosemary, Kalamata olives, bell peppers, and button mushrooms. Stir in Prego® Pasta Sauce, toss with cooked penne pasta and top with chopped parsley.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure
Prego® Traditional Pasta Sauce
2 1/4  gallons
olive oil cups
onion 11 oz. cups
garlic 5 oz. cups
fresh rosemary leaves 3.5 oz. cups
kosher salt tbsp.
pitted kalamata olives 1.5 lb. cups
green pepper 1.5 lb. 4 1/2  cups
mushrooms 1.5 lb. 9 1/2  cups
cooked boneless, skinless chicken breast 6.25 lb.
cooked rotini (spiral) pasta 24 lb. 100  cups
fresh parsley 6 oz. cups
Instructions
1. Heat olive oil over medium heat.

2. Add onion and cook till tender.

3. Add garlic, rosemary, and salt and cook briefly, 1-2 minutes. Do not brown garlic. CCP: Keep all ingredients, except spices, chilled below 40° in display cooking station.
4. Add olives, peppers, and mushrooms.

5. Cook till vegetables are tender, 3-4 minutes.
6. Add chicken and cook till heated through.

7. Add pasta sauce and rotini pasta and heat through.

8. Portion into pasta bowls and top with chopped parsley. CCP: Keep chicken chilled under 40° prior to use and heat till internal temperature reaches 180°. CCP: Heat sauce till temperature reaches 165° or higher for 15 seconds.

Recipe Tip

  1. Try substituting penne pasta for rotini in this recipe.
Newsletter

Sign up now!

©2018 CSC Brands LP, All Rights Reserved.