Chic' Penne (1st Place Winner) USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5
Serving Size: 6
This whole-wheat pasta dish is bright and fun with fresh broccoli, chicken, and melted cheese that is sure to please.
CACFP CREDITING INFORMATION
1½ cups provides 1 oz equivalent meat/meat alternate, ⅛ cup vegetable, and 1¾ oz equivalent grains.
5 from 1 vote
Add to Cookbook https://staging.theicn.org/cnrb/pdfs/cacfp/6_serving/Chic_Penne_CACFP_6servings_home_recipe.pdf
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients
 

  • 3 cups Penne pasta, whole-wheat, dry (12 oz)
  • 1 tsp Granulated garlic
  • 2 cups Fresh broccoli florets
  • 1 cup Cooked diced chicken, ½" pieces (4 oz)
  • 1½ cups Fat-free half and half
  • 1 Tbsp Enriched all-purpose flour
  • ⅛ cup Low-sodium chicken broth
  • 1 tsp Salt
  • ½ tsp Ground black pepper
  • ½ cup Reduced-fat cheddar cheese, shredded (2 oz)
  • ½ cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded (2 oz)

Quantity
 

  • 3 cups Penne pasta, whole-wheat, dry (12 oz)
  • 1 tsp Granulated garlic
  • 2 cups Fresh broccoli florets
  • 1 cup Cooked diced chicken, ½" pieces (4 oz)
  • 1½ cups Fat-free half and half
  • 1 Tbsp Enriched all-purpose flour
  • ⅛ cup Low-sodium chicken broth
  • 1 tsp Salt
  • ½ tsp Ground black pepper
  • ½ cup Reduced-fat cheddar cheese, shredded (2 oz)
  • ½ cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded (2 oz)

Ingredients
 

  • 3 cups Penne pasta, whole-wheat, dry (12 oz)
  • 1 tsp Granulated garlic
  • 2 cups Fresh broccoli florets
  • 1 cup Cooked diced chicken, ½" pieces (4 oz)
  • 1½ cups Fat-free half and half
  • 1 Tbsp Enriched all-purpose flour
  • ⅛ cup Low-sodium chicken broth
  • 1 tsp Salt
  • ½ tsp Ground black pepper
  • ½ cup Reduced-fat cheddar cheese, shredded (2 oz)
  • ½ cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded (2 oz)

Quantity
 

  • 3 cups Penne pasta, whole-wheat, dry (12 oz)
  • 1 tsp Granulated garlic
  • 2 cups Fresh broccoli florets
  • 1 cup Cooked diced chicken, ½" pieces (4 oz)
  • 1½ cups Fat-free half and half
  • 1 Tbsp Enriched all-purpose flour
  • ⅛ cup Low-sodium chicken broth
  • 1 tsp Salt
  • ½ tsp Ground black pepper
  • ½ cup Reduced-fat cheddar cheese, shredded (2 oz)
  • ½ cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded (2 oz)
*See Marketing Guide

Ingredients
 

  • 3 cups Penne pasta, whole-wheat, dry (12 oz)
  • 1 tsp Granulated garlic
  • 2 cups Fresh broccoli florets
  • 1 cup Cooked diced chicken, ½" pieces (4 oz)
  • 1½ cups Fat-free half and half
  • 1 Tbsp Enriched all-purpose flour
  • ⅛ cup Low-sodium chicken broth
  • 1 tsp Salt
  • ½ tsp Ground black pepper
  • ½ cup Reduced-fat cheddar cheese, shredded (2 oz)
  • ½ cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded (2 oz)

Quantity
 

  • 3 cups Penne pasta, whole-wheat, dry (12 oz)
  • 1 tsp Granulated garlic
  • 2 cups Fresh broccoli florets
  • 1 cup Cooked diced chicken, ½" pieces (4 oz)
  • 1½ cups Fat-free half and half
  • 1 Tbsp Enriched all-purpose flour
  • ⅛ cup Low-sodium chicken broth
  • 1 tsp Salt
  • ½ tsp Ground black pepper
  • ½ cup Reduced-fat cheddar cheese, shredded (2 oz)
  • ½ cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded (2 oz)
*See Marketing Guide

Ingredients
 

  • 3 cups Penne pasta, whole-wheat, dry (12 oz)
  • 1 tsp Granulated garlic
  • 2 cups Fresh broccoli florets
  • 1 cup Cooked diced chicken, ½" pieces (4 oz)
  • 1½ cups Fat-free half and half
  • 1 Tbsp Enriched all-purpose flour
  • ⅛ cup Low-sodium chicken broth
  • 1 tsp Salt
  • ½ tsp Ground black pepper
  • ½ cup Reduced-fat cheddar cheese, shredded (2 oz)
  • ½ cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded (2 oz)

Quantity
 

  • 3 cups Penne pasta, whole-wheat, dry (12 oz)
  • 1 tsp Granulated garlic
  • 2 cups Fresh broccoli florets
  • 1 cup Cooked diced chicken, ½" pieces (4 oz)
  • 1½ cups Fat-free half and half
  • 1 Tbsp Enriched all-purpose flour
  • ⅛ cup Low-sodium chicken broth
  • 1 tsp Salt
  • ½ tsp Ground black pepper
  • ½ cup Reduced-fat cheddar cheese, shredded (2 oz)
  • ½ cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded (2 oz)
*See Marketing Guide

Ingredients
 

  • 3 cups Penne pasta, whole-wheat, dry (12 oz)
  • 1 tsp Granulated garlic
  • 2 cups Fresh broccoli florets
  • 1 cup Cooked diced chicken, ½" pieces (4 oz)
  • 1½ cups Fat-free half and half
  • 1 Tbsp Enriched all-purpose flour
  • ⅛ cup Low-sodium chicken broth
  • 1 tsp Salt
  • ½ tsp Ground black pepper
  • ½ cup Reduced-fat cheddar cheese, shredded (2 oz)
  • ½ cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded (2 oz)

Quantity
 

  • 3 cups Penne pasta, whole-wheat, dry (12 oz)
  • 1 tsp Granulated garlic
  • 2 cups Fresh broccoli florets
  • 1 cup Cooked diced chicken, ½" pieces (4 oz)
  • 1½ cups Fat-free half and half
  • 1 Tbsp Enriched all-purpose flour
  • ⅛ cup Low-sodium chicken broth
  • 1 tsp Salt
  • ½ tsp Ground black pepper
  • ½ cup Reduced-fat cheddar cheese, shredded (2 oz)
  • ½ cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded (2 oz)
*See Marketing Guide

Instructions
 

  • Preheat oven to 350 °F.
  • In a large pot, bring 2 quarts water to a boil. Gradually stir in pasta and return to a boil. Cook uncovered for 8-10 minutes or until tender. Do not overcook. Drain well. Toss pasta with ½ teaspoon garlic.
  • Fill a medium pot with water and bring to a boil. Add broccoli florets and cook for 5 minutes. Drain well. Sprinkle with remaining garlic.
  • Transfer pasta and broccoli to a medium casserole dish (about 8” x 11”) coated with nonstick cooking spray. Add chicken. Mix well.
  • In a small mixing bowl, mix ½ cup half and half with flour. Whisk to remove lumps.
  • In a medium skillet, heat chicken broth, salt, pepper, and remaining half and half. Stir constantly. Stir in half and half/flour mixture. Stir constantly and bring to a boil.
  • Reduce heat to low. Stir frequently for 5 minutes. Sauce will thicken. Add cheese and stir until cheese melts. Remove from heat. Pour sauce over broccoli/pasta mixture.
  • Cover casserole dish with lid or with foil. Bake at 350 °F for 8 minutes. Heat to an internal temperature of 165 °F or higher for at least 15 seconds (use a food thermometer to check the internal temperature). Remove from oven.
    Serve hot.

Nutrition INFORMATION

Chic' Penne (1st Place Winner) USDA Recipe for Family Child Care Homes
Amount Per Serving
 
1 ½ cup servings.
Calories
300
Total Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
26
mg
9
%
Sodium
 
418
mg
18
%
Total Carbohydrate
 
44
g
15
%
Dietary Fiber
 
6
g
25
%
Protein
 
19
g
38
%
Vitamin A
 
618
IU
12
%
Vitamin C
 
17
mg
21
%
Calcium
 
231
mg
23
%
Iron
 
2
mg
11
%
N/A=data not available
*Marketing Guide
Yield / Volume