Chicken & Veggie Penne

INGREDIENTS

Approx. Yield: 1 entree

Chicken breast, cut into ½” × 3” strips	5 lbs.
Spicelopedia’s Southwest Zesty Fiesta seasoning	¼ cup + ¼ cup
Canola oil	For sauté
General cheese sauce	1 gallon
Lemon juice	1 cup
Frozen mixed vegetable medley (green beans, carrots, corn)	3 lbs.
Fresh spinach, torn	1 lb.
Penne, cooked (about 5 lbs. uncooked)	12 lbs.

STEPS

1. Season chicken with ¼ cup seasoning and toss until evenly coated.
2. In a large oiled pot over medium heat, sauté chicken until it reaches an internal temperature of 165°F. Cook in batches if needed (2–3 rounds).
3. Remove chicken from the pot and set aside.
4. In the same pot, add lemon juice and deglaze. Stir in cheese sauce, remaining seasoning, and vegetables.
5. Bring to a simmer, then add pasta and spinach.
6. Continue simmering for 2–3 minutes until everything is heated through and well combined.
7. Plate and serve hot.