Chicken Fettucini?

Question

I need a quantity recipe for chicken fettucini to serve 50-75 people. Can anyone help?
Thanks!

Answer 1

Chicken Broccoli Fettuccini

72 oz. uncooked fettuccini
9 lbs. boneless chicken breast
1 1/2 cups butter
6 cloves garlic, minced
3 tsp. black pepper
6 bunches fresh broccoli, chopped
3 tbsp. seasoned salt
48 oz. sour cream
6 pints heavy whipping cream
6 cups half-and-half
4 1/2 cups Romano cheese, freshly grated
4 1/2 cups Parmesan cheese, freshly grated

Cook fettuccini aldente, drain, and set aside. Wash, drain and chop fresh broccoli. Cut chicken breasts into bite-sized pieces or cut crosswise into 1/2 inch wide slices. Heat butter, garlic and ground black pepper in a large skillet over medium heat. When the skillet is hot, add the chicken and broccoli to the skillet. Cook and stir until the meat is no longer pink in the center. Sprinkle the seasoned salt over the chicken and broccoli and toss to mix. Remove the skillet from heat and allow to cool. When chicken and broccoli are cool, sprinkle the grated cheeses over the chicken and broccoli and toss to mix well. Combine the sour cream, whipping cream, and half and half together in a separate bowl.

Place pasta in the bottom of a spray coated casserole or baking pan. Spread chicken mixture over pasta and toss gently to mix. Pour sauce over all. Cover the pan tightly and heat in 350 degree F. oven for about 30 minutes or until very hot. DO NOT bring to a boil or the sauce will curdle. Remove from oven and allow to sit a few minutes for pasta to absorb some of the sauce.

Serves 36



And here is a great recipe converter that will help you convert recipes

http://www.thatsmyhome.com/recipes/converter.htm

Answer 2

This is good for 50 servings

* 37 skinless, boneless chicken breast halves - cut into cubes
* 2-1/3 cups butter, divided
* 25 cloves garlic, minced, divided
* 1/3 cup and 1 tablespoon Italian seasoning
* 6-1/4 pounds fettuccini pasta
* 6-1/4 onion, diced
* 6-1/4 (8 ounce) packages sliced mushrooms
* 2 cups and 1 tablespoon all-purpose flour
* 1/3 cup and 1 tablespoon salt
* 1 tablespoon and 1-3/4 teaspoons ground white pepper
* 18-3/4 cups milk
* 6-1/4 cups half-and-half
* 4-2/3 cups grated Parmesan cheese
* 3 pounds shredded Colby-Monterey Jack cheese
* 18-1/2 roma (plum) tomatoes, diced
* 3 cups and 2 tablespoons sour cream

DIRECTIONS

1. In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 tablespoons garlic and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.

Answer 3

http://www.allrecipes.com is a good place to go for that. It has a feature that lets you scale the recipe to suit and it will figure the measurements of everything for you.

Answer 4

Yep, I was going to say the same thing, allrecipes rocks!

Answer 5

it's tasty