RECIPE DETAILS
Item ID: OU513
Serving Description: 1 Bowl
Food Category: Entrees
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: OU513
Serving Description: 1 Bowl
Food Category: Entrees
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe Source: Boulder Valley School District
1. Thaw chicken.
2. Shred carrots.
3. Chop spinach.
4. Slice green onions.
5. Mince garlic and ginger.
6. Preheat oven to 350 degrees F.
Preparation
1. In a bowl, combine all of the vegetables together and set aside.
2. Cook the spaghetti per the package instructions and hot hold.
3. Heat the oil in a skillet or pot over medium heat, add the garlic and ginger, and saute for about 2 minutes until fragrant.
4. Add the chicken base, water, soy sauce, sriracha sauce, and salt.
5. Bring to a boil and then reduce to a simmer.
6. While the broth is simmering, add 2.7lb of chicken and 6oz. of the vegetable mixture to hotel pans.
7. Heat the chicken/vegetable mixture at 350 degrees for about 10-15 minutes or until internal temperature reaches 165 degrees.
8. Assemble the bowls and serve immediately:
a. 1 cup (8oz.) of noodles.
b. 4oz. of the chicken/vegetable mixture.
c. Top with 6oz. of hot broth.
Serving
Serving = 1 Bowl (18oz.)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.125 | Meat/Meat Alternative: 2.5 | Calories: 373.07 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 4.87% | |
| Red Orange: 0 | Grains: 2 | Sodium: 468.59 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0.125 |
