Illinois Harvest of the Month

Cheesy Chicken and Zucchini Pasta

A cheesy and delicious way to utilize summer squash in an “all-in-one” main dish!
This is a school food service recipe for summer squash, dairy and herbs.
Cooking and prep level: Intermediate.
  • Prep Time1 hr 30 min
  • Cook Time15 min
  • Total Time1 hr 45 min
  • Yield100
  • Serving Size6.5 oz
  • Energy258 cal
  • HAACP Process2
  • USDA Meal Components
    • 1 oz credible grains
    • ¼ other vegetable
    • ⅛ cup red/orange vegetable
    • 1 oz meat
    • 1 oz meat alternate

Ingredients

  • 6 lbs Pasta, medium shells, whole wheat & enriched flour blend
  • 6 lbs 14 oz Chicken, diced/cooked USDA, thawed
  • 3 lbs 2 oz Parmesan, fresh shredded
  • 3 lbs 2 oz Mozzarella, non-fat
  • 1 #10 can Tomatoes, diced USDA, not drained
  • 9 lbs 9 oz Zucchini, fresh chopped or in matchsticks (you can mix any type of summer squash, see notes)
  • 8 oz Olive Oil
  • 8 oz Garlic, fresh minced
  • 6 oz Parsley, fresh chopped
  • 4 Tbsp Basil, dried
  • 3 Tbsp Salt
  • 2 Tbsp Black Pepper
  • 12 oz Lemon Juice, fresh

Method

1

Bring 20 qts. of water to boil in a tilt skillet or two large pots. Add pasta, cook until al dente, about 12 minutes. Drain. Set aside.

2

Drain any liquid from the thawed chicken.

3

In a tilt skillet, or rondeau, heat oil. Add squash, stir and cook for 3 minutes.

4

Add garlic, chicken, parsley, basil, salt, pepper and lemon juice. Stir and cook an additional 4 minutes.

5

Add canned tomatoes with juice. Simmer for 3 minutes.

6

CCP: Chicken should register an internal temperature of 165 F.

7

Add pasta to pan and gently toss until combined. Be sure to not over stir!

8

Place pasta in hotel pans, dividing evenly.

9

Combine mozzarella and shredded parmesan cheese. Sprinkle over pans, dividing equally.

10

CCP: Hold at a minimum of 135 F. Serve with a #5 scoop.

There are many types of summer squash including zucchini, yellow crook or straight neck, Zephyr (two-tone), Pattypan (flying saucer), Luffa (or Loofah), Cousa and round varieties including Green 8-Ball, Tatuma, and Gourmet Globe. Each variety has a slightly different flavor profile. Combining varieties of summer squash in your lunch recipe, and then displaying these fascinating veggies, is a great way to educate your students about the veggie they are tasting.

  • Nutrition Facts

  • 100 servings per container
  • Serving Size6.5 oz
  • Amount per serving
  • Calories258
  • % Daily Value*
  • Total Fat8 g10.26%
  • Saturated Fat3 g15%
  • Trans Fat0 g
  • Cholesterol38 mg12.67%
  • Sodium363 mg15.78%
  • Total Carbohydrate25.6 g9.31%
  • Dietary Fiber4 g14.29%
  • Total Sugars3 g
  • Protein21 g42%
  • * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Save this recipe: