Grilled Chicken and Tomato Alfredo
Flavors / Smokes Used
| Flavor / Smoke | Usage Rate | Description |
|---|---|---|
| Outdoor Grilled Chicken RA17032 | 0.75% | Outdoor Grilled Chicken RA17032 provides charred marks from a hot grill with medium smoke and notes of sear that round out the flavor. |
Ingredients
| Ingredient | OZ. | LBS. | GRAMS | % WEIGHT |
|---|---|---|---|---|
| Water | 32.10 | 2.01 | 910.00 | 91.00 |
| Salt | 2.12 | 0.13 | 60.00 | 6.00 |
| Phosphate | 1.06 | 0.07 | 30.00 | 3.00 |
| Cavatappi Pasta, cooked | 14.14 | 0.88 | 401.00 | 40.10 |
| Prepared Alfredo Sauce | 9.98 | 0.62 | 283.00 | 28.30 |
| Diced Tomatoes with Garlic | 6.17 | 0.39 | 175.00 | 17.50 |
| Grated Parmesan Cheese | 0.63 | 0.04 | 18.00 | 1.80 |
| Diced Outdoor Grilled Chicken | 4.34 | 0.27 | 123.00 | 12.30 |
| TOTALS | 70.54 | 4.41 | 2000 | 200% |
Preparation
Chicken Marinade Preparation:
- Combine water and phosphate together using a stir bar and stir plate. Mix until solution is clear.
- Add the salt and mix until clear.
- Ad the Red Arrow product and combine.
- Use 15% marinade to 85% chicken. Vacuum tumble for 30 minutes.
- Bake at 350 degrees F at 1/2 fan in the convection oven for 17 minutes or until an internal temperature of 165 degree F is reached.
Grilled Chicken and Tomato Alfredo Preparation:
- Mix cooked cavatappi, alfredo sauce, tomatoes, cheese, chicken and an additional 0.60% Red Arrow Outdoor Grilled Chicken RA17032 together in a large saucepan. Cook until heated through.
