Starting with 3 new imported pastas from Maria Angileri; Spaghetti, Penne and Elbow Macaroni. From Ruiz, we’ve added a whole grain version of the their popular Southwest Chicken Tornados. And lastly, from Upstate Farms we’ve added 5lb containers of lowfat vanilla yogurt.

Dennis Paper & Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

Stock status subject to change. Posted 9/26/18.

INGREDIENTS

1 1/2 cups penne pasta item #12559
9 oz fresh spinach
1 lb boneless, skinless chicken breasts – cut into bite size pieces item #30680
1 teaspoon dried basil item #7806
8 oz can tomato sauce
14.5 oz drained, diced tomatoes
2 oz cream cheese item #76050
1 cup shredded mozzarella cheese item #5999
2 tablespoons grated Parmesan cheese item #5140

DIRECTIONS

1. Preheat oven to 375˚F. Cook pasta as directed, add spinach during last minute of cooking, and drain.
2. Cook and stir chicken and basil in a large skillet, sprayed with cooking spray, on medium-high heat for 3 minutes. Stir in tomato sauce and diced tomatoes; bring to boil. Simmer on low for 3 minutes or until chicken is done.
3. Stir in cream cheese, pasta mixture and 1/2 cup mozzarella cheese. Spoon into a greased 2 quart dish, bake for 20 minutes and then top with remaining mozzarella and parmesan cheese. Bake additional 3 minutes or until cheeses are melted.

Serves 4

INGREDIENTS
Serves: 100

8 gallons of water
11 lbs whole-wheat penne pasta item #8968
1 1/3 cups extra virgin olive oil
12 lbs fresh grape tomatoes, halved item #26346
1/2 cup dried basil
1/4 cup sea salt
2 tablespoons ground black pepper
1 cup mined fresh garlic
3 cups whole-wheat flour item #78756
2 gal 1 cup low-sodium vegetable broth
5 lbs fresh, chopped Swiss chard, stems removed

DIRECTIONS

1. 1. Heat water to a rolling boil.
   2. Slowly add pasta. Stir constantly until water boils again. Cook about 8 minutes or until al dente. Stir occasionally. Do not over cook, drain well.
   3. Heat oil. In a roasting pan on top of a stove, sauté half of tomatoes over medium heat for 2 minutes until skins soften. Do not over cook. Tomatoes should maintain their shape. Reserve remaining tomatoes for step 6.
   4. Add basil, salt, pepper and garlic.
   5. Sprinkle flour over tomatoes. Sauté over medium heat for an additional 1-2 minutes. When mixture begins to thicken add broth. Bring to boil uncovered. Reduce heat to low.
   6. Add Swiss chard, and the remaining tomatoes. Simmer over low heat, uncovered for 2 minutes or until Swiss chard is wilted.
   7. Pour over pasta and serve.
   8. Portion with 8 fl oz ladle (1 cup).

Serving: 1 cup provides 1/8 cup red/orange vegetable, 1/8 cup other vegetable and 2oz equivalent grains.