Malibu Chicken
Grande Classic® Malibu Blend
Ingredients
| 2 ½ cups | Olive oil |
| 13 ¾ lbs. | Chicken breasts, sliced into strips |
| 14 cups | Pesto sauce |
| 55 lbs. | FLAV-R-PAC® Grande Classic Malibu Blend |
| 17 lbs. | Cooked penne pasta (12 lbs. dry) |
| 4 ½ cups | Shredded parmesan cheese |
| 1 ½ lbs. | Basil (for individual service-optional) |
Directions
- In each of two large skillets, heat half of the oil. Add sliced chicken and cook until no longer pink. Add Pesto sauce and heat until hot.
- Add 1 gallon of water to each of 6 large stockpots and divide the FLAV-R-PAC Grande Classics Key West Blend Vegetables among the pots. Cover and bring to a boil. Remove lid, stir to separate vegetables and drain. OR Steam vegetables in a pressureless steamer (2 1/4 bags per slotted, full steam table pan) for 4 minutes. Divide cooked vegetables into 6 hotel pans or large containers.
- Divide chicken and heated sauce among cooked vegetables and gently toss. Divide cooked penne pasta into 6 equal amounts and add to vegetables and chicken. Mix gently and serve. FOR INDIVIDUAL SERVICE: Plate 14 ounces of Malibu Chicken sprinkle shredded Parmesan over the top and garnish with sprigs of fresh basil. FOR VOLUME FEEDING: Fill hotel pans with hot Malibu Chicken. Sprinkle shredded Parmesan cheese over the top and garnish with fresh basil.