Chicken Bacon Penne Pasta

Updated at: Wed, 21 Feb 2024 18:34:34 GMT

Step 1

CCP--Wash & sanitize hands & prep area. Wear gloves & discard per Facility HACCP guidelines.

Step 2

1. Dice bacon into small pieces and add to frying pan. Cook until bacon starts to get crispy; remove from pan.

Step 3

2. Using the same pan with reserved bacon grease add onions and cook until translucent.

Step 4

3. Add salt, pepper and garlic to onions. Cook 2-3 minutes.

Step 5

4. Add diced chicken and bacon to the onion mixture, stir to combine.

Step 6

5. Stir in prepared alfredo sauce; simmer on low stirring occasionally.

Step 7

To prepare pasta:

Step 8

4. Bring water to a rolling boil in large stockpot or saucepan or steam jacketed kettle.

Step 9

5. Add pasta.

Step 10

6. Return to a boil. Cook uncovered 8-10 minutes or until tender and desired end temperature is reached, stirring occasionally to prevent sticking. Drain pasta well.

Step 11

CCP: Final internal cooking temperature 135°F.

Step 12

CCP: Maintain holding 135°F or above.

Step 13

7. Add cooked pasta to chicken bacon mixture and mix thoroughly. Cook until desired internal temperature is reached.

Step 14

CCP: Final internal cooking temperature 165°F for < 1 second.

Step 15

8. Serve 8 oz spdl and top with 1 Tbsp parmesan cheese.

Step 16

CCP: Maintain holding 135°F or above.

Step 17

CCP: Cool-Product must reach 70°F or less within 2 hours and 41°F or below within 4 hours. Total cooling time should not exceed 6 hours. Separate into shallow pans as needed for proper cooling. Cover, label and date.

Step 18

CCP: Reheat (one time only) to > 165° F. for 15 seconds within 2 hours

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