Chicken Alfredo With A Twist 1

Chicken Alfredo With a Twist USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5
Serving Size: 6
Whole Grains: This rich and creamy recipe gives ordinary chicken alfredo a healthy twist, combining fat-free half and half with canned cream of chicken soup and whole-wheat rotini noodles.
CACFP CREDITING INFORMATION
1 cup provides 2¼ oz equivalent meat/meat alternate and 1¼ oz equivalent grains.
5 from 3 votes
Add to Cookbook https://staging.theicn.org/cnrb/pdfs/cacfp/6_serving/Chicken_Alfredo_With_a_Twist-CACFP_6serving.pdf
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients
 

  • 2½ cups Rotini pasta, whole-wheat, dry (10 oz)
  • 2 cans (two 10¾ oz cans) Low-fat, reduced-sodium cream of chicken soup
  • 1⅓ cups Fat-free half and half
  • ¼ tsp Ground white pepper
  • ⅛ tsp Garlic powder
  • ⅓ cup Grated parmesan cheese
  • 3 cups Cooked diced chicken, ½” pieces (12 oz)

Quantity
 

  • 2½ cups Rotini pasta, whole-wheat, dry (10 oz)
  • 2 cans (two 10¾ oz cans) Low-fat, reduced-sodium cream of chicken soup
  • 1⅓ cups Fat-free half and half
  • ¼ tsp Ground white pepper
  • ⅛ tsp Garlic powder
  • ⅓ cup Grated parmesan cheese
  • 3 cups Cooked diced chicken, ½” pieces (12 oz)

Ingredients
 

  • 2½ cups Rotini pasta, whole-wheat, dry (10 oz)
  • 2 cans (two 10¾ oz cans) Low-fat, reduced-sodium cream of chicken soup
  • 1⅓ cups Fat-free half and half
  • ¼ tsp Ground white pepper
  • ⅛ tsp Garlic powder
  • ⅓ cup Grated parmesan cheese
  • 3 cups Cooked diced chicken, ½” pieces (12 oz)

Quantity
 

  • 2½ cups Rotini pasta, whole-wheat, dry (10 oz)
  • 2 cans (two 10¾ oz cans) Low-fat, reduced-sodium cream of chicken soup
  • 1⅓ cups Fat-free half and half
  • ¼ tsp Ground white pepper
  • ⅛ tsp Garlic powder
  • ⅓ cup Grated parmesan cheese
  • 3 cups Cooked diced chicken, ½” pieces (12 oz)
*See Marketing Guide

Ingredients
 

  • 2½ cups Rotini pasta, whole-wheat, dry (10 oz)
  • 2 cans (two 10¾ oz cans) Low-fat, reduced-sodium cream of chicken soup
  • 1⅓ cups Fat-free half and half
  • ¼ tsp Ground white pepper
  • ⅛ tsp Garlic powder
  • ⅓ cup Grated parmesan cheese
  • 3 cups Cooked diced chicken, ½” pieces (12 oz)

Quantity
 

  • 2½ cups Rotini pasta, whole-wheat, dry (10 oz)
  • 2 cans (two 10¾ oz cans) Low-fat, reduced-sodium cream of chicken soup
  • 1⅓ cups Fat-free half and half
  • ¼ tsp Ground white pepper
  • ⅛ tsp Garlic powder
  • ⅓ cup Grated parmesan cheese
  • 3 cups Cooked diced chicken, ½” pieces (12 oz)
*See Marketing Guide

Ingredients
 

  • 2½ cups Rotini pasta, whole-wheat, dry (10 oz)
  • 2 cans (two 10¾ oz cans) Low-fat, reduced-sodium cream of chicken soup
  • 1⅓ cups Fat-free half and half
  • ¼ tsp Ground white pepper
  • ⅛ tsp Garlic powder
  • ⅓ cup Grated parmesan cheese
  • 3 cups Cooked diced chicken, ½” pieces (12 oz)

Quantity
 

  • 2½ cups Rotini pasta, whole-wheat, dry (10 oz)
  • 2 cans (two 10¾ oz cans) Low-fat, reduced-sodium cream of chicken soup
  • 1⅓ cups Fat-free half and half
  • ¼ tsp Ground white pepper
  • ⅛ tsp Garlic powder
  • ⅓ cup Grated parmesan cheese
  • 3 cups Cooked diced chicken, ½” pieces (12 oz)
*See Marketing Guide

Ingredients
 

  • 2½ cups Rotini pasta, whole-wheat, dry (10 oz)
  • 2 cans (two 10¾ oz cans) Low-fat, reduced-sodium cream of chicken soup
  • 1⅓ cups Fat-free half and half
  • ¼ tsp Ground white pepper
  • ⅛ tsp Garlic powder
  • ⅓ cup Grated parmesan cheese
  • 3 cups Cooked diced chicken, ½” pieces (12 oz)

Quantity
 

  • 2½ cups Rotini pasta, whole-wheat, dry (10 oz)
  • 2 cans (two 10¾ oz cans) Low-fat, reduced-sodium cream of chicken soup
  • 1⅓ cups Fat-free half and half
  • ¼ tsp Ground white pepper
  • ⅛ tsp Garlic powder
  • ⅓ cup Grated parmesan cheese
  • 3 cups Cooked diced chicken, ½” pieces (12 oz)
*See Marketing Guide

Instructions
 

  • In a large pot, bring 2 quarts water to a boil. Gradually stir in pasta and return to a boil. Cook uncovered about 8-10 minutes or until tender. Do not overcook. Drain well.
  • Mix soup, half-and-half, pepper, garlic powder, parmesan cheese, and chicken in a large pot. Cook for 5 minutes over medium heat, stirring often. Heat to 165 °F or higher for at least 15 seconds.
  • Combine noodles and sauce right before serving.
    Serve hot.

Nutrition INFORMATION

Chicken Alfredo With a Twist USDA Recipe for Family Child Care Homes
Amount Per Serving
 
1 cup
Calories
345
Total Fat
 
8
g
12
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
69
mg
23
%
Sodium
 
572
mg
25
%
Total Carbohydrate
 
41
g
14
%
Dietary Fiber
 
3
g
13
%
Protein
 
30
g
60
%
Vitamin A
 
450
IU
9
%
Vitamin C
 
1
mg
1
%
Calcium
 
174
mg
17
%
Iron
 
2
mg
11
%
N/A=data not available
*Marketing Guide

Notes

Keep noodles and sauce separate until serving time. Sauce will thicken upon standing.
Yield / Volume