Chicken Fajita Mac & Cheese

Spanish version 2015-09-15
  • Servings : 100
  • Prep Time : 40m
  • Cook Time : 40m
  • Ready In : 1:20 h

Chef Ben Guggenmos with Advantage Waypoint, created this south of the border twist on a classic comfort food. Barilla® 100% Whole Grain Penne, seasoned chicken mix with roasted peppers and onions in a creamy cheese sauce.
A new favorite!

HACCP Process #2 Same Day Service

Ingredients

  • 6 Pounds 4 Ounces Barilla® 100% Whole Grain Penne
  • 9 Pounds Diced Chicken, Natural Proportion FC 100% All Natural*, L/S
  • 1 Cup Fajita Seasoning, Lower Sodium
  • 3 - 106 Ounces Pouches Jalapeno Cheese Sauce
  • 2 Quarts Fat Free Milk
  • 3 Tablespoons Hot Sauce
  • 6 Pounds 8 Ounces Roasted Peppers and Onion Mix
  • 1 Ounce Pan Spray

Instructions

Step 1

Prior To Day of Service:

Pre-Prep: Clean and sanitize prep area.
Prep: Pull diced chicken from freezer.
Wash hands thoroughly.
Place pouches of chicken in a sinlge layer on a sheet pan and date stamp.
Place chicken in cooler on bottom shelf to thaw overnight.

CCP: Hold below 41°F

Step 2

Day of Service:

Pre-Prep: Clean and sanitize prep area.
Pull Pasta from dry storage.
Wash hands thoroughly.

Step 3

Cook: Boiling method: Boil water in steam kettle, tilt skillet, or in a large pot on stove top.
Add pasta to boiling water, return to a boil as quickly as possible.
Cook pasta for 4 minutes.
Drain pasta as quickly as possible
Rinse pasta in colander in cold water to stop the cooking process, drain again as quickly and completely as possible.
* Note: if using a steamer, put pasta in hotel pans with water to cover, and increase cooking time to 6 minutes using maximum steam.

CCP: Prepare foods at room temperature in two hours or less.

Step 4

Prep: Pull 4 fulll steamtable pans and spray well.
Pull roasted peppers, thawed chicken, milk, hot sauce and cheese sauce and place at workstation.
Wash hands thoroughly.
Empty the cheese sauce into large pitcher or mixing bowl.
Add the milk and hot sauce. Whisk to mix well.
Add the fajita seasoning and whisk to mix well.

Step 5

Prep: Place 2 lbs. 4 oz. of diced chicken into each pan.
Add 1 lb. 10 oz. of pepper mix to chicken and fold together.
Add 88 oz. of cheese sauce and fold into meat and vegetables.
Fold in 3 qrts. plus .5 cup of penne into each pan, coating completely.
Pat down to insure all pasta is well coated.
Cover.

Step 6

Cook: Place pans in preheated 350°F convection oven for 30 minutes.
Check Temperature and remove when an internal temperature of 165° is reached.

CCP: Heat until an internal temperature is reached of 165°F for 15 seconds.

SOP: Batch cook as necessary to insure best end product and nutritional.

Step 7

Hold: Place trays in warming cart and hold above 135°F until service.

CCP: Hold above 135°F

Step 8

Serve: Using 1 - 8 oz. spoodle.
Each serving is 8.94 Ounces or 251.3 Grams
Each serving provides 1 oz. eq. whole grain, 2 oz. eq. meat/meat alternate, 1/8 cup other vegetable.

CCP: Hold above 135°F

Each serving provides 1 oz. eq. whole grain, 2 oz. eq. meat/meat alternate, 1/8 cup other vegetables.
This recipe yields 100 – 1 cup servings

Chef Recommended Cuts
  • Whole Grain Penne
Related Recipes:
  • Collezione Casarecce Pasta with Summer Peas, Crabmeat, ‘Nduja, and Pecorino

  • Collezione Rigatoni with Seared Cauliflower, Anchovy, Garlic

  • Chicken Coloradito Orecchiette

  • Berbere Spiced Mac n’ Cheese

  • Orzo Arancini with Calabrian Chili

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 8.94
Servings Per Container 1

Amount Per Serving
Calories 314
Calories from Fat 119.7
% Daily Value*
Total Fat 13.3g
20%
Saturated Fat 7.013g
35%
Trans Fat 0g
Cholesterol 58.2mg
19%
Sodium 733.6mg
31%
Total Carbohydrate 29.19g
10%
Dietary Fiber 4.076g
16%
Sugars 2.39g
Protein 22g
44%

Vitamin A 8%
Vitamin C 12%
Calcium 35%
Iron 15%
Allergy Information: Milk, Wheat, Soybeans
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.