Reggae Salad with Penne

Spanish version 2014-09-14
  • Servings : 100
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

A Taste of the Caribbean in every bite. From the full flavor chicken to the hearty Barilla® Whole Grain Penne, it is a Island party in a bowl.

HACCP Process #3 Complex Food Service

Ingredients

  • 12 Pounds 8 Ounces Barilla® Whole Grain Penne
  • 18 Pounds 12 Ounces Chicken Thighs, Boneless, Skinless
  • 2 Tablespoons Salt
  • 3 Tablespoons Sugar
  • 3 Tablespoons Sugar
  • 1/3 Cup Apple Cider Vinegar
  • 1 Cup Reduced Sodium Soy Sauce
  • 1/3 Cup Habanero Hot Sauce
  • 1 Quart 1 Cup Roughly chopped Fresh Onion
  • 1 Quart Scallion, Cleaned and Sliced
  • 3 Cups Leaves from Fresh Thyme
  • 2 Tablespoons Ground Allspice
  • 1 Tablespoon Ground Cinnamon
  • 1 Tablespoon Ground Nutmeg
  • 10 Pounds 8 Ounces Fresh Red Bell Peppers
  • 16 Pounds Romaine Lettuce, Fresh, RTU

Instructions

Step 1

2 Days Prior to Day of Service

Pre-Prep: Clean and sanitize work station.
Pull all marinade ingredients.
Prep: Wash hands thoroughly.
Place onions, scallions and dry ingredients in food processor. Process until onions are pureed. Add liquid ingredients and mix well.
Pull chicken from cooler.
Wash hands thoroughly and cover with gloves.
Mix marinade with chicken in large waterproof container, cover and date stamp.
Place chicken in cooler on lowest shelf.
Wash hand thoroughly.

CCP: Hold below 41°F

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

Step 2

Prior to Day of Service

Pre-Prep: Clean and sanitize work station.
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.

Step 4

Hold: Place drained, cooled pasta in sealed, date stamped containers in walk-in, store for service below 41°F

CCP: Cool hot cooked food from above 135ºF to 70ºF or lower within two hours, and then cool down to 41ºF or lower within an additional four hours, for a total cooling time of six hours using appropriate procedure.

CCP: Hold below 41°F

Step 5

Pre-Prep: Clean and sanitize prep area.
Prep: Pull the chicken from cooler.
Wash hands thoroughly and cover with gloves.
Place chicken on sheet pans in single layer, shingled slightly.
Wash hand thoroughly.

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

Step 6

Cook: Place chicken in a preheated convection oven at 350°F for 25 minutes or until an internal temperature is reached of 165°F.

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

Step 7

Cool: Place chicken in shallow food storage container. Cover, date stamp and place in blast chiller or cooler to chill.

CCP: Cool hot cooked food from above 135ºF to 70ºF or lower within two hours, and then cool down to 41ºF or lower within an additional four hours, for a total cooling time of six hours using appropriate procedure.

Step 8

Day of Service:

Pre-Prep: Clean and sanitize work area.
Prep: Pull red bell peppers from cooler.
Wash and prep peppers.
Wash hands thoroughly and cover with gloves.
Chopped red peppers, cover and refrigerate until needed.
Prep: Pull chicken from the cooler.
Wash hands thoroughly and put on gloves.
Slice each thigh into 6 pieces, place back on sheet pan to keep portions and appearance.
Prep: Pull chopped romaine and bell peppers from cooler.
Wash hands thoroughly and put on gloves.
Place 1 cup of romaine in salad container using 8 oz. spoodle.
Top with 1 cup of whole grain penne using 8 oz. spoodle.
Add 1 sliced thigh.
Sprinkle with 1/4 cup red peppers using 2 oz. spoodle.
Cover, date stamp and refrigerate for service.

CCP: Hold below 41°F

Step 9

Serve: 1 Entree Salad.
Each serving is 12.3 Ounces or 350 Grams.

Each serving of this recipe provides 2 oz. eq. whole grains, 2 oz. eq. meat/meat alternative, 1/2 cup dark green vegetable, 1/4 cup red/orange vegetable.

Chef Recommended Cuts
  • Whole Grain Elbows
  • Whole Grain Penne
  • Whole Grain Rotini
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 11.11 oz. (316 g)
Servings Per Container 1

Amount Per Serving
Calories 340
Calories from Fat 72
% Daily Value*
Total Fat 8g
12%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 98mg
33%
Sodium 322mg
13%
Total Carbohydrate 46g
15%
Dietary Fiber 8g
32%
Sugars 2g
Protein 26.8g
54%

Vitamin A 107%
Vitamin C 88%
Calcium 3%
Iron 30%
Allergy Information: Wheat
*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.