Penne Pasta Alfredo with Chicken Meatballs
This delicious school-friendly recipe features Jones Dairy Farm Chicken Meatballs paired with creamy alfredo sauce and whole grain penne pasta. It’s a nutritious and easy-to-serve meal that students will love, offering both great taste and balanced nutrition. Recipe by Joe Urban.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 6 lbs., 4 oz. | whole grain penne pasta |
| 300 | |
| 6 lbs., 4 oz. | alfredo sauce |
| 1 cup, 2 tsp. | fat free parmesan cheese topping |
| 1 cup, 2 tsp. | fresh basil |
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Directions
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Preheat oven to 375 degrees and kettle or braising pan to 350 degrees.
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Place meatballs on lined sheet pans. Place in oven and cook for 15-20 minutes. Product must reach an internal temperature of 160 degrees for 15 seconds.
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Transfer meatballs to 4″ half long steamtable pans, cover with plastic wrap, and hold in warming cabinet until service.
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Heat alfredo sauce in steamer for 10-15 minutes.
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Cook penne pasta in steamer for 8-10 minutes or until al dente. Drain liquid from cooked pasta.
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In a large mixing bowl, combine penne pasta and alfredo sauce and mix thoroughly. Transfer pasta to 4″ half long steamtable pans, cover with plastic wrap, and hold in warming cabinet until service.
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Serve 1 cup of cooked pasta with sauce with 6 chicken meatballs.
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Offer parmesan cheese and basil as garnish.
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