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Turkey Fettuccine Alfredo

Turkey Fettuccine Alfredo
Print Recipe

Ingredients

Yields 50 Serving(s)

Quantity

Measure

Weight
Fettuccine Noodles, Dry 5 lb.
Chunked White Turkey 9 LB, 6 1/8 oz
Alfredo Cheese Sauce, Prepared 1 gal. 1 qt
Broccoli Florets, RTU 3 lb. 14 oz.
Grated Parmesan Cheese 3 c. 4 oz. 11 oz.

1 serving provides 2 oz. meat/meat alternate, 1.5 oz. Eq. servings bread/grain and 1/4 c. (dark green) vegetable.

For preparation by a food preparation establishment only, according to the food code or equivalent.

Nutrients Per Serving
Calories452 cal
Total Fat16 g
Saturated Fat7.3 g
Trans Fat0 g
Cholesterol 79.7 mg
Sodium955 mg
Total Carbohydrates42.9 g
Dietary Fiber2.4 g
Total Sugars*
Protein37 g
Potassium*
Iron*
Calcium*
Vitamin A*
Vitamin C*
Vitamin D*

*Indicates missing Nutrient Information.

Directions

Portion Size: 1 1/2 cup

  1. Cook the noodles to al dente then drain and rinse.
  2. Break the turkey into bite size pieces and then divide among 4 or 5 2" hotel pans. Heat in a 350°F oven for 15-20 minutes until the turkey reaches at least 135°F.
  3. Heat the cheese sauce according to product instructions.
  4. Cut the broccoli into bite size pieces. Steam or cook the broccoli until it is just tender crisp.
  5. Divide the noodles and the broccoli among the pans with the turkey. Stir in the alfredo sauce and parmesan cheee. Hold at 135°F until service.
  6. Portion 1 ½ cup per serving.