Chicken Parmesan & Spaghetti

Preparation

1. Preheat oven to 350° F. Place chicken filet patties on a sheet pan and bake for 20 minutes until the internal temperature reaches 165° F for 15 seconds.
   • CCP: Heat to 165° F or higher for at least 15 seconds.
2. Break spaghetti noodles into water and salt mixture in a 12”x20”x4” inch full size steam table pan. Place in steamer for 15-20 minutes or until tender; stir occasionally. Cook until pasta is al dente (still has a bite). DO NOT OVERCOOK. Drain well.
3. Put cooked spaghetti in a 6x20x4 long half steam table pan for service. DO NOT put sauce on this spaghetti.
   • CCP: Heat to 145° F or higher for 3 minutes.
4. Heat two #10 cans of marinara sauce in the steamer to 165° F.
5. Lightly spray a 12x20x2 steam table pan with pan release spray. Remove chicken patties from the oven and place patties in rows of 3x5 in the sprayed steam table pan.
6. Cover each chicken patty with ¼ cup of the heated marinara sauce.
7. Place ½ ounce mozzarella cheese (will have to weigh to get a visual of a 2 ounce portion) on top of the sauce.
8. Heat in over at 350° F until cheese is melted (140° F).
9. Place steam pan of prepared chicken patties with sauce and cheese on the serving line
10. Heat the remaining marinara sauce (four #10 cans) to 165° F and put in a 6x20x4 long half size steam table pan and place on the line for service. DO NOT pre-mix this sauce into the spaghetti.
    • CCP: Heat to 165° F or higher for at least 15 seconds.

Additional Serving Suggestions

• Serve noodles: Weigh 4 ounces of noodles to get a visual size of a four ounce portion. Place near serving line to use as an example of serving size during line service. Serve 4 ounces of noodles with tongs.
• Serve 4 ounces of sauce over the spaghetti using a 4 ounce spoodle or a #8 scoop.
• Use a spatula to serve the chicken patty, and place it on top of the sauce-covered spaghetti noodles.

1 serving = 2 M/MA, 1 grain/bread and 1/4 cup red/orange vegetable

Leftovers:

• Take the temperature of leftovers and record on PR. Count leftover servings and record on PR. Cover, date, and label leftovers. Leftovers are to be used within 3 days, and if not discard.
  • CCP: Cool to 70° F within 2 hours, and to 41° F within an additional 4 hours.
  • CCP: Always reheat leftovers to 165° F before serving.