Herbed Chicken & Fettuccine (serves 150)
21 pounds dry fettuccine pasta
75 cloves garlic, minced
2 1/3 cups olive oil
18 ¾ cups low sodium chicken broth
38 pounds skinless, boneless chicken breasts
4 2/3 cups cider vinegar
37 red onions, sliced
Salt & pepper to taste – go light on the salt
37 julienned yellow bell peppers
17 ½ pounds Greek yogurt
½ cup fresh chives, chopped
Cook pasta as per package directions until al dente; drain.
Heat oil in skillet. Sauté chicken and onions 3 minutes. Add yellow pepper and continue cooking until chicken is no longer pink and vegetables are crisp-tender. Add garlic, chicken broth, cider vinegar, salt and pepper. Cook just until hot. Blend in Greek yogurt and chives, and heat through. Do not allow to boil.
Combine chicken mixture with hot pasta.
· You could use garlic from a jar to save lots of time.
· You can easily substitute canned chicken for the cubed cooked chicken. Make sure you drain the chicken. Add to onion and bell pepper mixture once veggies are cooked.
Sodium: 530 mg