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Ingredients
- 22 lbs linguini, cooked al dente, liquid will be added in recipe
- 35 lbs chicken tenderloins
- 4 lbs margarine, melted
- 6 cups olive oil
- 2 cups parsley flakes
- 1 1/4 cups garlic, chopped, natural or fresh
Directions
- Dust chicken tenders in seasoned flour.
- Saute tenders in oil and margarine until just tightened into separate pieces. Add garlic to mix. Saute until tenders are just cooked through.
- Add linguini and parsley to pan and heat through.
- Add 1 gallon of chicken stock to each batch utilizing 20# of chicken.
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