Recipe: Pasta with Chicken, Broccoli, and Garlic Sauce


  • ½ cup chicken soup base (2 ounces)
  • 1-gallon water
  • 1 ½ cups minced Michigan garlic (7¼ ounces)
  • 1 cup vegetable oil
  • 2 bay leaves
  • 1 head celery, finely sliced (1 pound)
  • 3 ¼ onions, finely sliced (about 1 pound)
  • 1 ½ teaspoons dried oregano
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 10 ½ pounds chicken, cooked and diced
  • 6 ½ pounds uncooked whole wheat pasta, such as fusilli, elbow macaroni or penne (50 cups cooked)
  • 9 cups grated Parmesan cheese (2 pounds)
  • 8 pounds fresh or frozen broccoli— cleaned, prepped, and steamed if fresh


Cook pasta in a large pot. Drain and set aside. Bring water to a boil in another stock pot.

Whisk together chicken soup base and water. Set aside. 

Sauté garlic until golden brown in vegetable oil in a tilt skillet. Add bay leaves, celery, onion, oregano, salt, and pepper. Sauté until the vegetables soften. 

Add chicken base and water mixture to skillet. Add cooked chicken meat and bring mixture up to a boil. When hot, add cooked pasta and Parmesan cheese. When this boils, add broccoli and heat through. (If using frozen broccoli, this will take a few minutes.)

Place pasta in 4-inch hotel pans and hold hot for service.

Yield: 100 servings
Serving size: 4 ½ ounces
Nutrition facts:
Calories 254 
Sodium 328.93mg
Saturated Fat 9.23%

Recipe courtesy of Chef Guy S. Koppe, Project Bread’s Chefs in Schools Initiative.