Chicken and vegetables in tomato sauce top pasta in this traditional Italian dish.
11 1/2 pounds Barilla Whole Grain Rotini
62 ounces diced celery
4 pounds diced onion
83 ounces diced green bell peppers
1 #10 can drained diced tomatoes
1/4 cup Italian seasoning mix
3 #10 cans prepared spaghetti sauce
18 3/4 pounds chicken breast fillets
as needed vegetable oil
- Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- Portion into two 12”x 20”x 4” steam table pans.
- Saute/cook celery, onions and bell peppers. Combine vegetables with diced tomatoes, spaghetti sauce and seasoning. Heat thoroughly.
- Prepare chicken breast fillets according to instructions.
For each serving: Portion 1 cup rotini, 1 chicken fillet and 3/4 cup vegetables in sauce.