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 stock 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. 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 165° F or higher for at least 15 seconds.
5. Transfer to serving pans.
CCP: Hold for hot service at 140° F or higher.
6. Portion with 8 oz spoodle (1 cup).
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 |
280000022463
|
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 stock 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. 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 165° F or higher for at least 15 seconds.
5. Transfer to serving pans.
CCP: Hold for hot service at 140° F or higher.
6. Portion with 8 oz spoodle (1 cup).
