Ingredients
| Chicken tenders, cooked(17¼ pounds raw) | 12½ pounds |
| Onion, chopped(2 large or ⅔ pound) | 1½ cups |
| Garlic, chopped | ⅓ cup |
| Bell pepper, green, chopped(3 large or about 1 pound) | 2½ cups |
| Tomatoes, crushed(2 #10 cans) | 24 cups |
| Cheese, parmesan, grated | ⅓ pound |
| Water | 1 quart |
| Oil, vegetable | ¾ cup |
| Macaroni, whole-wheat, dry | 13 pounds |
Instructions
- Preheat oven to 375°F.
- Heat oil in a large pot.
- Add onions and sauté for 5 minutes, or until translucent.
- Add garlic and sauté for 1 minute.
- Add green peppers and cook for 5 minutes, stirring occasionally.
- Add water, and bring to a boil.
- Add tomatoes.
- Reduce heat, and simmer for 30 minutes, then adding the cooked chicken until the sauce reaches 165°F.
- Cook pasta in boiling salted water until done.
- Drain pasta, and divide between six deep wells.
- Spoon equal amounts of sauce and chicken into each well and stir.
- Serve, topped with grated cheese.
Recipe Notes
One serving = 2-ounce piece of chicken, 1 cup of macaroni, 1/4 cup sauce
If using raw chicken: Cut chicken into 2¾-ounce pieces (slightly smaller than a deck of cards), and divide them between four sheet pans while the sauce is simmering. Place trays in oven and cook at 375°F for 20 minutes. Transfer the now-cooked chicken to the sauce and simmer for 15 more minutes, or until the sauce reaches 165°F