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Mt. Weather FD Pasta
#1
All of the guys at my station love this dish. <img src='http://www.firepics.net/groupboards/public/style_emoticons/<#EMO_DIR#>/tongue.gif' class='bbc_emoticon' alt='Tongue' />



The amounts will vary depending on how many your going to feed, this is for 6 hungry Firefighters.



5 boneless/skinless Chicken Breasts

1 bag of Chipolte pepper cheese

2 jars of 4 cheese alfredo sauce

2 boxes of penne pasta



I take the chicken breasts and mix in several spices early in the day, like a dry marinade no liquids, just rinse chicken off before adding spices.

Use poltry seasoning, mesquite, pepper(red, black, white) cajun seasoning, garlic, and you can add any hot spice you like. Our station tries not to get too hot,

montreal steak season. I try to keep as much seasoning on the chicken as possible. when it is put in with the sauce it will cool it down just a little. <img src='http://www.firepics.net/groupboards/public/style_emoticons/<#EMO_DIR#>/ohmy.gif' class='bbc_emoticon' alt=':o' />



I cook the chicken on the grill, at a very hot temp. fast and quick, a little burn on the chicken is not bad....a little



let the chicken rest/cool while you cook the pasta, I also take the alfredo sauce and heat it up.



cut or pull chicken into small bits or strips, put in sauce and let cook until warm.



add the sauce to the pasta and add the bag of cheese.



mix all together until pasta and sauce is well mixed.



serve





ENJOY share the brotherhood and have shift meals
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#2
[quote name='firemanstep' date='17 April 2008 - 12:38 PM' timestamp='1208452709' post='205996']

All of the guys at my station love this dish. <img src='http://www.firepics.net/groupboards/public/style_emoticons/<#EMO_DIR#>/tongue.gif' class='bbc_emoticon' alt='Tongue' />



The amounts will vary depending on how many your going to feed, this is for 6 hungry Firefighters.



5 boneless/skinless Chicken Breasts

1 bag of Chipolte pepper cheese

2 jars of 4 cheese alfredo sauce

2 boxes of penne pasta



I take the chicken breasts and mix in several spices early in the day, like a dry marinade no liquids, just rinse chicken off before adding spices.

Use poltry seasoning, mesquite, pepper(red, black, white) cajun seasoning, garlic, and you can add any hot spice you like. Our station tries not to get too hot,

montreal steak season. I try to keep as much seasoning on the chicken as possible. when it is put in with the sauce it will cool it down just a little. <img src='http://www.firepics.net/groupboards/public/style_emoticons/<#EMO_DIR#>/ohmy.gif' class='bbc_emoticon' alt=':o' />



I cook the chicken on the grill, at a very hot temp. fast and quick, a little burn on the chicken is not bad....a little



let the chicken rest/cool while you cook the pasta, I also take the alfredo sauce and heat it up.



cut or pull chicken into small bits or strips, put in sauce and let cook until warm.



add the sauce to the pasta and add the bag of cheese.



mix all together until pasta and sauce is well mixed.



serve





ENJOY share the brotherhood and have shift meals

[/quote]



Looks great! I know a couple of your guys up there at Mt. Weather. Let em know that some brothers at DCFD are going to give it a try!
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#3
Only 5 chicken breasts for 6 HUNGRY FFs? <img src='http://www.firepics.net/groupboards/public/style_emoticons/<#EMO_DIR#>/blink.gif' class='bbc_emoticon' alt='Blink' />
American Red Cross - DAT Captain
Member 4-2-4 - 5-11 Club of Chicago

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#4
[quote name='Cyber' date='23 March 2010 - 12:46 AM' timestamp='1269318408' post='371831']

Only 5 chicken breasts for 6 HUNGRY FFs? <img src='http://www.firepics.net/groupboards/public/style_emoticons/<#EMO_DIR#>/blink.gif' class='bbc_emoticon' alt='Blink' />

[/quote]

True, but 2 lbs. of pasta will fill the void.
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#5
[quote name='MFR86' date='23 March 2010 - 09:42 AM' timestamp='1269354152' post='371855']

True, but 2 lbs. of pasta will fill the void.

[/quote]



True that!



If I were cooking it, I'd up the chicken to 6 boneless/skinless...or maybe 8 and have some tasty leftovers for chicken sandwiches later and a bit of pasta on the side.



Somewhere I have some "mass quantity" recipe cards I got from a trade school - I'll have to find 'em and share some here.
American Red Cross - DAT Captain
Member 4-2-4 - 5-11 Club of Chicago

Reply
#6
[quote name='Cyber' date='23 March 2010 - 04:51 PM' timestamp='1269379889' post='371955']

True that!



If I were cooking it, I'd up the chicken to 6 boneless/skinless...or maybe 8 and have some tasty leftovers for chicken sandwiches later and a bit of pasta on the side.



Somewhere I have some "mass quantity" recipe cards I got from a trade school - I'll have to find 'em and share some here.

[/quote]





There you go lady. You always fix more for the snacking at 4 AM. Only 5 breasts for 6 members, someone is going to be PO'ed when they don't get to the table and get a breast!! <img src='http://www.firepics.net/groupboards/public/style_emoticons/<#EMO_DIR#>/machinegun.gif' class='bbc_emoticon' alt='Machinegun' /> <img src='http://www.firepics.net/groupboards/public/style_emoticons/<#EMO_DIR#>/icon_crazy.gif' class='bbc_emoticon' alt='Icon_crazy' />
John Hinant
Retired Member of Richmond VA Fire Bureau

October 25, 1858 - October 25, 2020 = 162 years old
The sixth oldest paid, documented, Fire Department in the United States
First established in 1782







"In God We Trust - All Others We Take For Granted"
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#7
[quote name='Truckman' date='25 March 2010 - 04:26 PM' timestamp='1269547564' post='372284']

There you go lady. You always fix more for the snacking at 4 AM. Only 5 breasts for 6 members, someone is going to be PO'ed when they don't get to the table and get a breast!! <img src='http://www.firepics.net/groupboards/public/style_emoticons/<#EMO_DIR#>/machinegun.gif' class='bbc_emoticon' alt='Machinegun' /> <img src='http://www.firepics.net/groupboards/public/style_emoticons/<#EMO_DIR#>/icon_crazy.gif' class='bbc_emoticon' alt='Icon_crazy' />

[/quote]

I think the point in the original recipe was to dice or cut the meat into strips so the 1+ per member doesn't necessarily hold true, but I see your point.
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