Herbal Chicken Pasta
Yield - about 18 gallons (600 taste servings)
1 GALLON EXTRA VIRGIN OLIVE OIL
10 LBS ONIONS (Diced)
5 LBS CELERY (Chopped)
5 LBS BELL PEPPER (Diced)
30 LBS BONELESS SKINLESS CHICKEN MEAT
10 BAY LEAFS
1/4 CUP WHITE PEPPER
1/4 CUP GROUND CAYENNE PEPPER
1/4 CUP GROUND BLACK PEPPER
1/3 CUP WHOLE THYME LEAFS
1/2 CUP SWEET BASIL
1/2 CUP OREGANO LEAVES
2 CUPS GRANULATED GARLIC
1 LBS CHICKEN BASE
30 LBS RAINBOW ROTINI PASTA OR PENNE PASTA
1 CUP OLIVE OIL
On medium heat and in a 20 gallon cast iron pot, sauté onions, celery, and bell pepper in olive oil and cook until onions just start to turn clear (about 10 minutes). Add chicken meat and cook until chicken just begins to pull apart (About 30 minutes). Lower heat and add all other ingredients except for pecans, cheese, parsley and pasta. Simmer for 10 minutes. At this point the herbal chicken can be placed in bus pans, let cool for 30 minutes, cover with film and chill.
In a 80 quart stock pot boil 10 LBS of the rotini until the pasta is "al dente" (do not over cook), drain pasta in a bath of ice water. Coat pasta with olive oil. Boil the other 20 lb. of rotini as described above.
2-1/2 LBS Chopped Pecans
4 BUNCHES Freshly Chopped Parsley
3 CUPS Grated Romano Cheese
When Ready to Serve: Heat chicken and seasonings completely, bring to boil break up any large pieces of chicken, add pasta coating all pasta. Gently fold in romano cheese and parsley.
Chef's Notes: This is our recipe that we use as our standard donation dish, this has been prepared for The Zoo-To-Do, Twilight Adventure, NO-Aids walk and many other non-profit groups in the Louisiana and Mississippi. By last count we have served between 25,000 to 30, 000 servings.
Contact us for further details....ChefEmile@CustomCatering.net
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 = 2007 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.