YIELD: 1 serving
1 oz. pasta (rotini), cooked
2 oz. mixed vegetables, cooked
2.85 oz. chicken, dark fajita meat, cooked
2 oz. prepared orange sauce
1. Place ½ cup noodles (use 4 oz. spoodle) in 8 oz. casserole bowl.
2. Portion 2 oz. vegetables using #16 scoop on top of noodles.
3. Weigh 2.85 oz. chicken using a 3 oz. spoodle and place on top of vegetables and noodles.
4. Use a 2 oz. ladle of orange sauce and portion on top of bowl. Cover with lid.
Recipe: Orange County Public Schools, Florida
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